Butternut Squash and Sundried Tomato Alfredo over Spaghetti Squash
This squash on squash recipe is a great way to enjoy that fall harvest! The sweet butternut squash is perfectly matched with the tang of the sundried tomato for a surprising new combination!
Too much of a good thing…? I’ll admit, I may have gotten a little squash happy on this one. BUT, in my defense, they are entirely different profiles, and just…work together. If you haven’t tried substituting spaghetti squash for your favorite pasta, you are in for a real treat. I find a trick to this is cooking time. Be careful not to overcook the squash in the oven, as you want the ‘noodles’ to hold their form. Take out when a fork is inserted easily, but still firm. It will continue to cook a bit when removed from the oven. I don’t find spaghetti squash to have a lot of flavor on its own, so it tends to absorb what it is cooked with, making the butternut squash a friend not foe!
The odd couple. The idea behind this recipe unwound slowly as I continued to cook, vs a carefully thought through plan of attack. Typically, when I cook alfredo, I think essence of Italy-sautéed garlic, olive oil, cream, parm…rich, decadent. On the opposite end, when I think of a butternut squash, often my mind wanders to buttery, nutmeg, sage type flavors, which is no where near the former. Taking a shot in the dark, I decided to pair these opposing flavors, and voila, somehow this worked! I will accredit the star match maker here as the sundried tomatoes. Not fitting solidly into either camp, the tang of the tomato brought out the garlic and parmesan flavors, while the subtle sweetness emphasized the nutmeg, bringing it all together in a cohesive sauce. Don’t skimp on the garnishing-in their raw form, these flavors made the dish pop!
Looking for other ways to use your squash that’s not just in soup? Check out:
Butternut Squash and Sage Cauliflower ‘Risotto’
Butternut Squash Bruschetta with Maple Bacon and Whipped Ricotta Cheese
Twice Baked Spaghetti Squash with Spinach, Mushrooms and a Creamy Swiss Dijon Sauce
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Butternut Squash and Sundried Tomato Alfredo over Spaghetti Squash
Equipment
- Roasting Sheet
- Saucepan
- Large Skillet
- Immersion blender
- Kitchen knife
Ingredients
- 1 large Spaghetti Squash
- 1 medium Butternut Squash about 2 cups cubed
- 4 cloves Garlic
- 1/4 cup Sundried Tomatoes
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Shredded Parmesan Cheese
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Sage
- 1/2 cup Stock
- 1/2 tsp Nutmeg
- 1/2 tsp Italian Seasoning
- 1/2 tsp Ground Sage
- Salt and Pepper
Instructions
- Preheat oven to 350. Slicing the spaghetti squash in half, drizzle with a bit of olive oil and a pinch of salt and lay face down on baking sheet. Put in the oven and back until a fork inserts the skin easily, about 20 minutes.
- Cut the butternut squash in half lengthwise and remove the seeds. Carefully remove the skin with a knife or peeler and cut squash into small cubes, about 1/2 inch. Add to saucepan and cover with water.
- When the butternut squash is tender, pour out about 80% of the water, and using your immersion blender, puree until smooth. Turn heat off but return lid to remain warm and set aside.
- In large skillet, warm butter and olive oil. Add minced garlic cloves, roughly chopped sundried tomatoes, 1 sprig of of crushed rosemary, and one sprig of sage, chopped. Sauté until fragrant.
- Slowly pour in a bit of the heavy whipping cream, stirring constantly. As this mixes, add in a bit of the stock. Alternate these for a few steps until there is a sauce starting to form.
- Simmer on low, allowing the sauce to reduce and thicken a bit. Add in about half of the parmesan cheese and continue to stir.
- When sauce reaches a well mixed consistency, start to spoon in the butternut squash bit by bit until incorporated. Stir well and add ground sage, nutmeg, Italian seasoning, salt and pepper. Taste often and adjust to preference.
- Remove spaghetti squash from oven and allow a few minutes to cook. Using a fork, scrape lengthwise down the squash to create 'noodles'. Remove these to serve.
- Plate a serving of the spaghetti squash and top with the alfredo, garnishing with the remaining chopped sage leaves and rosemary, and a few chopped sundried tomatoes. Enjoy!This could easily be served a side dish, or have a protein added for a heartier meal!
