ROASTED BUTTERNUT SQUASH& WILTED ARUGULA SPAGHETTI
Welcome the fall with Roasted Butternut Squash! The sage, maple, and squash really complement each other. I think this is a meal you will enjoy. My boys had seconds (and thirds).
Provided by Tiffany Bannworth
Categories Roasts
Time 1h30m
Number Of Ingredients 21
Steps:
- 1. Cut your butternut squash into quarters. (reserve seeds for next year's planting)
- 2. Rub with oil and place skin down in a square Pyrex baking dish. Sprinkle brown sugar and pour in the water to the bottom of pan.
- 3. Bake at 400 until squash is fork tender.
- 4. Reserve water for sauce. Allow squash to cool until easy to handle.
- 5. Cut off skin. Then cube into decent size cubes.
- 6. In a saucepan, place butter and squash. Cook until butter is melted on med high.
- 7. Add maple, wine, and reserved roasting water. Cook for an additional 5 minutes.
- 8. Lower heat to low medium and add milk and seasonings. Cover and stir occasionally for 10 to 15 minutes.
- 9. Take almost all of the liquid and half of the squash and arugula and puree in the food processor. Pour back into pan and mix well. Continue to cook on low while you prepare your pasta.
- 10. At this time, boil your pasta. When al dente, drain and optionally toss with olive oil and parmesan.
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Alexandra Okyne
[email protected]This was a great recipe! I made it for a dinner party and it was a hit. The roasted butternut squash was delicious and the arugula added a nice freshness to the dish. I would definitely recommend this recipe.
Cute Khan
[email protected]I made this recipe for my family and they all loved it. The roasted butternut squash was delicious and the arugula added a nice freshness to the dish. I would definitely recommend this recipe.
menaa banasawi
[email protected]This was a delicious and easy recipe to make. I used pre-cut butternut squash and arugula to save time. The roasted butternut squash was sweet and flavorful, and the arugula added a nice peppery flavor. I will definitely be making this again.
Sk Mekaik islam
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover butternut squash. The arugula adds a nice peppery flavor and the Parmesan cheese adds a touch of richness. I highly recommend this recipe.
OYERANMI JOHN TEMITAYO
[email protected]This was a great recipe! I made it for a dinner party and it was a hit. The roasted butternut squash was delicious and the arugula added a nice freshness to the dish. I would definitely recommend this recipe.
Yenifer Tiul tec
[email protected]I made this recipe for my family and they all loved it. The roasted butternut squash was delicious and the arugula added a nice freshness to the dish. I would definitely recommend this recipe.
Thato Sithole
[email protected]This was a delicious and easy recipe to make. I used pre-cut butternut squash and arugula to save time. The roasted butternut squash was sweet and flavorful, and the arugula added a nice peppery flavor. I will definitely be making this again.
edgar cruz
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover butternut squash. The arugula adds a nice peppery flavor and the Parmesan cheese adds a touch of richness. I highly recommend this recipe.
Ajaratt auntymi
[email protected]This was a great recipe! I made it for a dinner party and it was a hit. The roasted butternut squash was delicious and the arugula added a nice freshness to the dish. I would definitely recommend this recipe.
Saraiki mumda
[email protected]I'm not a huge fan of butternut squash, but this recipe changed my mind. The squash was roasted to perfection and the arugula added a nice peppery flavor. I will definitely be making this again.
M Bellamy
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they all loved it. The butternut squash was roasted to perfection and the arugula was wilted just the way I like it. I will definitely be making this again.