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!
about Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts
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.
Don’t Forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
Looking for some other delicious and simple dinners? Try these recipes:
Step by Step Instructions
Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts
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
====
- 1 tablespoon extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 teaspoon Kosher salt
=====
- 3 cups baby spinach or baby kale
=====
- 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.
Nutrition
More Recipes
Roasted Asparagus Pate
Take me to the lesson... Roasted Asparagus Pate What to do with those asparagus ends? I love using this as a spread with cured meats or fresh tomatoes. food processor 2 cups trimmed asparagus ends (peel if thick and tough )2 tablespoons extra-virgin olive oilKosher...
Magic Mojito
Take me to the lesson... Mojitos for Two I save this mojito recipe for summer evenings in August. 24 mint leaves1 lime -- cut in half and then into 4 wedeges4 tablespoons sugar2 cups crushed ice3 ounces white rumclub soda Put half of the mint leaves and squeeze one...
Minestrone Verde
Take me to the lesson... Snap Pea Minestrone Verde Snap Pea Minestrone Verde is a fresh light minestrone that uses the best of springs produce. 1 clove garlic (minced)2 tablespoons pine nuts1 cup chopped basil1/4 cup grated Asiago or Parmesan cheese2 tablespoons...
Recent Comments