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
Lemon Olive Oil Sponge Cake
Take me to the lesson... Lemon Olive Oil Sponge Cake My father loved sponge cake, and my mother made a lovely one. The olive oil in this recipe makes the cake moist. Inverting the pan keeps the cake from collapsing. 9-inch spring form pan 6 large eggs...
Savory Chicken and Rice with Charred Green Beans.
Take me to the lesson... Savory Chicken and Rice with Charred Green Beans. The combination of chicken and rice is a classic in many cultures. This spicy version is a welcome and complete meal; perfect for a weeknight dinner. A squeeze of lemon juice from a lemon wedge...
Southwestern Stuffed Potato
Take me to the lesson... Southwestern Stuffed Potato You'll be amazed at how satisfying this baked potato can be, even without added butter and calories. 1 8- ounce potato1/3 cup shredded sharp Cheddar cheese1/4 cup canned black beans (drained and rinsed)1 small...
Recent Comments