Butternut Squash with Spaghetti

Butternut Squash with Spaghetti:

I love the time change! It’s definitely working for me right now. Why? Because now I get the kids to bed an hour early (they were more than willing after a busy day) which gives me an extra hour to hang out at night and an extra hour to sleep in. When I get up in the morning I am well-rested and the sun is shining instead of it still being dark.  All in all, I’m already enjoying the time change except that it does get darker earlier! Oh, well…guess you can’t have it all, right?! But the seasonal change certainly works for my body clock!

I know once the clocks change it’s fall harvest time, which brings a huge variety of different squashes to market. I love this time of year and will be making as many different yummy dishes as I can find with all these healthy fall crops. One of my favorites is butternut squash and here is a simple but delicious recipe. I usually make this butternut squash dish with bow-tie pasta but was out (yikes!) and had to use spaghetti pasta instead.  The result?  A great new recipe!

I’d love to hear some of your favorite Butternut Squash ideas!

Happy November and Keep Hope Alive!

Ali in the Valley

Photo by: Ali

Recipe for Butternut Squash and Pasta:


  1. Vegetable oil cooking spray

  2. 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes (store bought cut squash is okay too)

  3. 1 onion, diced into 1/2-inch pieces

  4. Olive oil, for drizzling

  5. Kosher salt and freshly ground black pepper

  6. 1 pound penne pasta (I used spaghetti)

  7. 1 cup (8 ounces) goat cheese, crumbled

  8. 1 cup coarsely chopped walnuts, toasted (see Cook’s Note)

  9. 1 packed cup chopped fresh basil leaves

  10. 1/3 cup finely grated Parmesan


Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

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