Tag: #butternutsquash

Four-Cheese Butternut Spaghetti Pie

A classic spaghetti pie, all made in one pot!

Watch me make it here: https://youtube.com/shorts/00LTIxFxDDU

Ingredients
  • 12 ounce dried spaghetti
  • 2 eggs, lightly beaten
  • ½ cup grated Parmesan cheese (2 oz.)
  • 1 teaspoon dried Italian seasoning, crushed
  • 2 tablespoon olive oil
  • 1-1.5 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces
  • 1 cup cottage cheese
  • 1 cup shredded provolone cheese (4 oz.) (Mozzarella also works)
  • ½ cup crumbled feta cheese (2 oz.)
  • 1 egg, lightly beaten
  • ¼ cup chopped fresh parsley
  • 2 tablespoon chopped fresh basil
  • Nonstick cooking spray
  • 1 cup marinara sauce, plus additional for serving
Directions
  1. Preheat oven to 350°F. In a 6-qt. Dutch oven cook pasta according to package directions. Drain and transfer to a medium bowl. Let cool slightly. Stir in the 2 eggs, Parmesan cheese, and Italian seasoning.
  2. Place the Dutch oven over medium-high heat. Add the olive oil and butternut squash. Cook, stirring occasionally, about 10 minutes or until squash is lightly browned and tender. Transfer squash to a second medium bowl. Stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil.
  3. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray. Transfer spaghetti mixture to the Dutch oven. Press into bottom and partially up the sides of the pot to form a crust. Spoon squash mixture into crust. Top with the 1 cup marinara sauce. Bake, covered, 40 to 45 minutes. Sprinkle with the remaining provolone cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes. Cut into wedges. Serve with additional warmed marinara sauce.

Pumpkin Alfredo with Butternut Squash Ravioli

A seasonal favorite.
Ingredients
  • 2 (9-oz.) packages refrigerated butternut squash ravioli
  • 2 tablespoons Organic Extra Virgin Mediterranean Olive Oil (+ extra for drizzle)
  • 6-8 fresh sage leaves
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 2 tablespoons flour
  • 1 cup half and half
  • 2 cups chicken broth
  • 1 cup shredded Parmesan cheese
  • 1 cup canned pumpkin puree
  • 1/4 cup minced fresh parsley
  • 2 teaspoons minced fresh sage
  • 1/4 teaspoon ground nutmeg
  • 1/4 – 1/2 teaspoon of pumpkin pie spice
  • salt and pepper to taste
  • 1/4 cup each; crumbled goat cheese, dried cranberries, toasted pine nuts and pecans for topping
Instructions
  1. Heat oil in a large pan over medium-high heat. When oil is hot, reduce to medium heat and add sage leaves. Fry just until oil stops bubbling around leaves, 10 to 15 seconds (try not to let them brown), then remove carefully with tongs and set aside to drain paper towels.
  2. Add butter to the pan and melt over medium heat. Then add garlic and sauté it start to turn yellowish. Add flour and whisk until smooth. Cook over medium-low heat, whisking frequently, for 3–5 minutes, or until bubbly and fragrant.
  3. Next, add half and half and 1 cup of chicken broth. Whisk until combined and add pumpkin, Parmesan, minced parsley, minced sage, nutmeg, and pumpkin pie spice. Simmer uncovered for 10-15 minutes stirring occasionally. Use the remaining cup of chicken broth to thin sauce as needed
  4. While sauce is simmering cook ravioli according to package directions.
  5. Drain ravioli and gently stir into sauce.
  6. Plate and top each serving with a drizzle of olive oil, crumbled goat cheese, dried cranberries, and nuts.