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
Sourdough-Discard Scones with Dried Fruit
Take me to the lesson... Sourdough-Discard Scones with Dried Fruit Scones are great way to use your sourdough discard. This recipe is versitile, you can make up your own combination of fruits and nuts. 1 1/2 cups all-purpose flour (can use 1 cup all-purpose with 1/2...
Sourdough Muffins with Fruit
Take me to the lesson... Sourdough Muffins with Fruit Sourdough Muffins with Fruit have a cornmeal base and are sweetened with maple syrup. 12 cup muffin tin 1 cup all-purpose flour1 cup cornmeal or polenta3/4 teaspoon Kosher salt1 teaspoon baking soda1 teaspoon...
Crusty No-Knead Sourdough Bread
Take me to the lesson... Crusty No-Knead Sourdough Bread I make a loaf of this bread every week; it's our daily bread. I bake it in an old bean pot that my neighbor gave me because he never used it. I cherish that pot; this bread is delicious! 227 grams ripe fed...
Recent Comments