Try this fall-flavored spin on spaghetti made with butternut squash, walnuts, bread crumbs, and Parmesan. 

Recipe by MyRecipes October 2015

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Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary test

hands-on:
20 mins
total:
1 hr 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a bowl, toss squash with 2 Tbsp. oil; season with salt and pepper. Spread in a single layer on a baking sheet. Roast, turning often, until tender and lightly browned, 50 to 55 minutes. Add walnuts to sheet 12 minutes before squash is done, then toast.

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  • Warm 2 Tbsp. oil in a skillet over medium heat. Sauté bread crumbs until golden, 7 to 10 minutes. Transfer to a bowl and season with salt and pepper.

  • Bring a pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Drain, reserving 1/2 cup water. Return pasta to pot over low heat; toss with butter. Stir in squash, nuts, parsley and Parmesan. Toss in 1/2 of the bread crumbs. Add some reserved pasta water if dish seems dry. Divide among 6 plates and sprinkle with remaining bread crumbs.

Nutrition Facts

696 calories; fat 29g; saturated fat 6g; protein 19g; carbohydrates 95g; fiber 8g; cholesterol 13mg; sodium 592mg.
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