Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts
© Chef Laura Bonicelli
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.
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
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.
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.