Spaghetti with Butternut Squash

Spaghetti with Butternut Squash Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams
Spaghetti with Butternut Squash adds seasonal flavor to a classic family-favorite meal—for under $1 a serving! This one-dish meal works equally well with linguine or penne.



Serves 6

Cost per Serving:

Total time: 40 Minutes

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes
Total: 40 Minutes

Nutritional Information

Calories 428
Fat 11 g
Satfat 4 g
Protein 12 g
Carbohydrate 71 g
Fiber 4 g
Cholesterol 14 mg
Sodium 263 mg


1 small butternut squash (about 1 1/2 lb.), peeled, seeded, cut into 1/2-inch cubes
2 tablespoons olive oil
1 pound spaghetti
2 tablespoons unsalted butter, melted
2 tablespoons finely chopped fresh sage
1/4 cup grated Parmesan


1. Preheat oven to 400ºF. Line a baking sheet with heavy-duty aluminum foil. On baking sheet, toss squash with oil and 1/4 tsp. salt to coat. Spread squash in a single layer and roast until soft, stirring occasionally, about 25 minutes.

2. Bring a large pot of salted water to boil. Cook spaghetti until just tender, about 10 minutes, or as package label directs. Drain, reserving 1/2 cup of pasta cooking water. Return spaghetti to pot and add squash, butter and sage. Stir, adding pasta water as necessary to moisten. Serve immediately, topping with Parmesan.

January 2014
Also featured in: All You, February 2012;
My Notes

Only you will be able to view, print, and edit this note.

Add Note