Butternut Squash and Sundried Tomato Alfredo over Spaghetti Squash
A creamy and comforting way to enjoy that fall harvest, this dish combines two of my favorite squash in one recipe!
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!