Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts
Golden butternut squash ribbons toss with al dente spaghetti in this surprisingly elegant autumn comfort dish. The creamy blue cheese melts into silky strands while rosemary-scented walnuts add an earthy crunch that makes every bite feel like a warm hug on a crisp fall evening.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
6 servings
Ingredients
- 8 ouncesspaghetti
- 1 medium butternut squash (neck only - about 12 ounces)
- 3 tablespoonsextra-virgin olive oil
- 2 clovesgarlic (thinly sliced)
- 1/2 cupchopped walnuts
- 1/3 cupminced rosemary
- 1 tablespoonextra-virgin olive oil
- 1/2 cupdry white wine
- 1/2 teaspoonKosher salt
- 3 cupsbaby spinach (or baby kale)
- 2 tablespoonssour cream
- 1 tablespoonwhole-grain mustard
- 2 ouncescrumbled blue cheese
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Cook spaghetti according to package directions.
- 2
Peel the squash neck and spiralize for squash noodles; cut into 8-inch lengths.
- 3
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.
- 4
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 . Add the cooked spaghetti and toss well. Stir in the spinach, then sour cream and mustard. Simmer for . Finally, toss in the walnut mixture and blue cheese.