Butternut Squash Spaghetti
By Ocado
Published on 19 September 2024
This butternut squash spaghetti recipe from food writer John Gregory-Smith is the ultimate winter warmer and perfect for a cosy dinner party. The squash is roasted and whizzed up to make an indulgent creamy pasta sauce. The dukkah, an Egyptian inspired blend of spice and nuts, brings tasty crunch and festive flavours to the dish. Time and servings
1 hr 25 minsTotal time
4Servings
10 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 1 butternut squash, cut in half and seeds removed
- 1 tbsp olive oil, plus extra for frying
- 400g spaghetti
- 12 sage leaves
- 1 red chilli, finely sliced
- 20g butter
- 3 tsp dukkah
- 120g mascarpone
- 4 tbsp freshly grated parmesan
Method
Step 1
Heat the oven to 220°C/ 200°C fan/ gas 7. Put the squash halves into a roasting tin and rub all over with oil. Sprinkle the cut side with sea salt and freshly ground black pepper then roast for 50-60 mins, or until tender. Set aside until cool enough to handle then spoon the cooked flesh into a food processor. Whizz until smooth and set aside.Step 2
Meanwhile, cook the spaghetti for 8-10 mins until al dente or according to pack instructions. Drain and reserve a cup full of pasta cooking water.Step 3
Heat the oil in a small non-stick frying pan over a high heat. Add the sage and chilli and cook for about 1 min, or until crispy. Remove with a slotted spoon and drain on kitchen paper.Step 4
Melt the butter in a large pan over a medium heat. Cook, stirring occasionally, for 1-2 mins until a little brown and smelling nutty. Remove from the heat and add the dukkah. Mix well, then stir in the whizzed squash and mascarpone. Stir together until the mascarpone has melted. Add sea salt and freshly ground black pepper to taste.Step 5
Toss the pasta into the sauce with a good splash, about 4-6 tbsp, of the pasta water to keep it super glossy. Divide between four plates and then top each one with plenty of freshly grated parmesan. Squish the sage and chilli between your fingers over the top so it breaks up and then serve immediately.