Recipe

Double Squash "Linguine" With Roasted Butternut

Recipe
No Questions Yet

Photo 1 of 2
by ENunn

Photo 2 of 2
by ENunn

This recipe was entered in the contest for Your Best Butternut Squash
Chef
ENunn's Notes: To my mind, the only way to eat butternut squash has always been roasted--and I like a bit of carmelization here and there, to give it some extra, lovely texture and deeper flavor. Squash...
To my mind, the only way to eat butternut squash has always been roasted--and I like a bit of carmelization here and there, to give it some extra, lovely texture and deeper flavor. Squash with pasta is a no brainer, too, but I decided to try to blow my own squash mind by doubling up, employing squash AS pasta.Of course, treating spaghetti squash as a mere pasta substitute gives short shrift to the vegetable: it has too many alluring felicities to bury under a domineering sauce--especially a tomato one. But sweet, garlic-roasted butternut squash combined with cream- and parmesan- enriched spaghetti squash (rounded off with chopped arugula and a touch of green olive) is harmonious, sumptuous, satisfying, and surprising. And that is all I will say on this topic.

Expand Collapse

Serves 2-4

1 large or 2 medium butternut squash Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

1 to 1 1/2 cup chicken broth Ask a question about this ingredient

2-3 cloves garlic, finely chopped Ask a question about this ingredient

freshly ground black pepper Ask a question about this ingredient

1 medium spaghetti squash Ask a question about this ingredient

1/2 stick salted butter Ask a question about this ingredient

1/3 cup cream or half and half Ask a question about this ingredient

1/3 cup grated Parmigiano Reggiano cheese Ask a question about this ingredient

1/8 teaspoon cayenne Ask a question about this ingredient

1 teaspoon honey Ask a question about this ingredient

4 cups roughly chopped arugula leaves Ask a question about this ingredient

2 teaspoons freshly squeeze lemon juice Ask a question about this ingredient

1 teaspoon olive oil Ask a question about this ingredient

2 tablespoons cracked green olives, roughly chopped Ask a question about this ingredient

Preheat oven to 450
Ask a question about this step
Peel, seed, and cut up butternut squash into varying sizes --1/2 inch thick rectangles, 1 inch cubes (this will allow some pieces to get chewy and others to remain soft and roasty). In a large shallow baking dish, toss squash with the olive oil, the garlic, and pepper to taste (I like a teaspoon or more). Pour in chicken broth (you want enough to make a 1/2 inch in bottom of dish). Place in oven and cook 50 minutes to an hour, stirring once or twice, until all liquid is absorbed and some of the thinner squash is browned and crisp looking at the edges.
Ask a question about this step
Slice spaghetti squash in half lengthwise and place face down on a foil-lined cookie sheet. Cook 30-40 minutes, until easily pierced by a sharp knife. Let cool. Use a fork to scrape the spaghetti like strands into a bowl. Cover with foil and keep warm until ready to make sauce.
Ask a question about this step
In a large sauce pan, melt butter over medium-high. Add cream; heat until it begins to bubble. Lower heat, add cheese and stir until smooth. Stir in cayenne and honey. Keep warm.
Ask a question about this step
Add spaghetti squash to sauce. Increase heat to medium, and stir until warmed through.
Ask a question about this step
Toss arugula with a bit of olive oil and lemon juice. To serve, place squash in soup plate or pasta bowl. Top with a good sprinkling of chopped olive, a lot of butternut squash, and a good handful of chopped arugula.
Ask a question about this step

3 Comments on Double Squash "Linguine" With Roasted Butternut

drbabs added about 1 year ago

I missed this when you first posted it, but it sounds amazing.

ENunn added about 1 year ago

Why, thank you, dynamo! That may be the sweetest thing anyone has ever said to me regarding my cooking.

I was thinking about candied pumpkin seeds instead of olives, or in addition, to make it a 3 squash affair, but that little bit of super-strong green olive with the sweet butternut was so good I decided to ditch them. The arugula's texture with the two diff squashes just sends me. And I was also thinking about trying this with gorgonzola, too.

Thanks again!

dymnyno added about 1 year ago

I always love your intelligent take on recipes...your creations are always the result of right brain/left brain calculations of what is the perfect combination of flavors.