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By: Chef Laura Bonicelli

Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts capitalizes on the beautiful combination of butternut squash, rosemary, walnuts, and blue cheese. It’s a fun, quick, and delicious pasta that doesn’t need a side dish.

Buy your ingredients at your favorite Farmers Market! 

spiralized squash

about Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts

I am so excited to share another delicious pasta recipe with you! I was inspired by a trip to the farmers market last week. The butternut squash looked amazing, and I knew that I needed to figure out how to incorporate the squash into a meal.

Thinking back, my family became so focussed on the main holiday dinner that there was no other food in the house for days while the preparations were being made. Thank God for Choppy’s takeout pizza! But, since we’re all about cooking, I thought I’d share a few easy – delicious – and nutritious dinner ideas to fill out your holiday weekend.

putting the pasta together

It’s time to get your spiralizer! Butternut squash makes a delicious quick-cooking pasta. The blue cheese melts into the white wine and herbs, creating a light sauce that I know you’ll absolutely love. 

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cooked squash
spinach and spaghetti
rosemary walnut mixture
I hope you love this recipe!
If you want more recipes, Join The Club!!!

Looking for some other delicious and simple dinners? Try these recipes:

Cracker Crust Pizza with Pear, Brie, and Arugula

Apple Dutch Baby

Cauliflower Crust Margherita Pizza

Buon Appetito!

Step by Step Instructions

Butternut Squash Spaghetti

Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts

© Chef Laura Bonicelli
Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts capitalizes on the beautiful combination of butternut squash, rosemary, walnuts, and blue cheese. It's a fun, quick, and delicious pasta that doesn't need a side dish.

Print - members only.  Please log in or JOIN HERE!

Prep Time 15 mins
Cook Time 15 mins
Course Dinner, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
Cuisine American, Italian
Servings 6
Calories 407 kcal

Ingredients
  

  • 8 ounces spaghetti
  • 1 medium butternut squash neck only - about 12 ounces
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic thinly sliced
  • 1/2 cup chopped walnuts
  • 1/3 cup minced rosemary

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  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1/2 teaspoon Kosher salt

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  • 3 cups baby spinach or baby kale

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  • 2 tablespoons sour cream
  • 1 tablespoon whole-grain mustard
  • 2 ounces crumbled blue cheese

Instructions
 

  • Cook spaghetti according to package directions.
  • Peel the squash neck and spiralize for squash noodles; cut into 8-inch lengths.
  • Heat olive oil over medium heat in a large skillet. Add the garlic, walnuts, and rosemary. Cook, often stirring, until nuts are lightly toasted and garlic is golden brown. Remove the mixture to a bowl.
  • In the same skillet, heat the tablespoon of olive oil. Add the squash, and toss to coat. Add the wine and salt. Cook covered, until just tender, 5 to 6 minutes. Add the cooked spaghetti and toss well. Stir in the spinach, then sour cream and mustard. Simmer for 2 minutes. Finally, toss in the walnut mixture and blue cheese.

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Nutrition

Calories: 407kcalCarbohydrates: 46gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 9mgSodium: 352mgPotassium: 702mgFiber: 5gSugar: 4gVitamin A: 14795IUVitamin C: 31mgCalcium: 152mgIron: 2mg
Keyword spiralize
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