October Spaghetti
Celebrate the flavors of autumn with October Spaghetti, a cozy and comforting pasta dish brimming with seasonal ingredients and rich, savory notes. This recipe features tender roasted butternut squash, caramelized onions, and fragrant fresh sage, all enveloped in a luscious Parmesan cream sauce. The nutty sweetness of the squash pairs perfectly with the creamy, nutmeg-kissed sauce, creating a dish that’s both sophisticated and soul-warming. Ready in about an hour, this recipe is ideal for weeknight dinners or a special fall gathering. Serve it with a sprinkle of Parmesan and a touch of sage for an extra dash of rustic charm. Perfect for fall lovers, this creamy butternut squash spaghetti will effortlessly become a new seasonal favorite.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 medium (about 2 lbs) butternut squash
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large yellow onion
- 8 leaves fresh sage leaves
- 4 cloves garlic
- 0.5 cup heavy cream
- 0.75 cup Parmesan cheese, grated
- 0.25 tsp nutmeg
- to taste salt
- to taste black pepper
- 1 cup pasta cooking water
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash into 1/2-inch pieces, discarding the seeds.
Toss the squash with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
While the squash is roasting, heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat.
Thinly slice the onion and add it to the skillet. Cook, stirring occasionally, for about 15 minutes until golden and caramelized. Lower the heat if needed to prevent burning.
Mince the garlic and add it to the skillet along with the fresh sage leaves. Cook for 1-2 minutes until fragrant.
Transfer the roasted squash to the skillet and stir gently to combine with the onions and aromatics.
Add the cooked spaghetti to the skillet, and pour in the heavy cream and about 1/2 cup of the reserved pasta water. Toss to combine.
Stir in the grated Parmesan cheese and nutmeg. Add more reserved pasta water if needed to achieve a creamy consistency.
Season to taste with salt and pepper.
Serve the October Spaghetti warm, garnished with additional Parmesan cheese and a small sage leaf if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.7 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
