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Photo: Photographer: Stacy K. Allen, Prop stylist: Julia Bayless, Food stylist: Ana Kelley
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsgrapeseed oilorother neutral oil12large leavesfresh sage2cupscubed peeled butternut squash1largeshallot, chopped (about 1/2 cup)3mediumcloves garlic, smashed1teaspoonchopped fresh thyme½teaspoonsalt¾cuplower-sodium vegetable broth1 ½teaspoonswhite miso8ounceswhole-wheat spaghetti3tablespoonsgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsgrapeseed oilorother neutral oil
12large leavesfresh sage
2cupscubed peeled butternut squash
1largeshallot, chopped (about 1/2 cup)
3mediumcloves garlic, smashed
1teaspoonchopped fresh thyme
½teaspoonsalt
¾cuplower-sodium vegetable broth
1 ½teaspoonswhite miso
8ounceswhole-wheat spaghetti
3tablespoonsgrated Parmesan cheese
Directions
Heat oil in a large skillet over medium-high heat until shimmering. Add 6 sage leaves; cook, flipping once, until crispy, 30 seconds to 1 minute. Transfer to a paper-towel-lined plate. Repeat with the remaining 6 sage leaves. Do not wipe the pan clean.
Add squash to the drippings in the pan; cook over medium-high heat, stirring occasionally, until softened and lightly charred in spots, 10 to 12 minutes. Add shallot, garlic, thyme and salt; cook, stirring often, until fragrant and softened, about 3 minutes. Add broth and miso; cook, stirring often, until the squash is very tender, about 4 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions, until al dente. Reserve 1 cup cooking water; drain.
Transfer the squash mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until very smooth, about 1 minute.
Return the pasta and the squash mixture to the pasta pot; stir in 1/2 cup of the reserved cooking water. Cook over medium heat, stirring often and adding remaining cooking water, 1/4 cup at a time, as needed until the sauce is a saucy, creamy consistency and clings to the pasta, about 3 minutes. Add Parmesan, stirring constantly until melted and smooth, about 1 minute. Divide among 4 shallow bowls and garnish with the fried sage leaves.
Frequently Asked Questions
Butternut squashis one of several winter squash varieties and is loaded with nutrition. In just 1 cup of butternut squash, you’ll get a whopping 400% of your daily vitamin A and 3 grams of fiber. It’s also high in vitamin C, and a good source of B vitamins, potassium and magnesium. Butternut squash is also rich in the antioxidant zeaxanthin, which research suggests may help protect the eyes, heart and immune system.
Yes, as long as youuse Parmesan cheese that does not contain rennet, an animal-derived enzyme that helps the milk naturally coagulate during the cheese-making process. Look for Parmesan cheese that specifically states the fact that it’s vegetarian-friendly, likeOrganic Valley’s Parmesancheese.
Whole wheat is a whole grain, andwhole grainshave numerous health benefits. They’re filled with heart-healthy soluble fiber, vitamins, minerals and antioxidants that have been shown to reduce inflammation. If you prefer, you could use regular spaghetti or other long noodles made withrefined white flour, although it will alter the nutrition of the recipe. If the taste of whole-wheat spaghetti is the issue, try using half whole-wheat and half regular noodles in this recipe.
If you don’t have fresh thyme on hand, you can use 1/4 teaspoon to 1/2 teaspoon of dried thyme instead.
When boiling pasta, starch is released into the water. We reserve some of that starchy pasta water and slowly add it to the cooked pasta and blended butternut squash mixture until the sauce has a creamy consistency. The starch from the pasta water acts as a thickener, which helps the sauce cling to the pasta.
Serve butternut squash pasta with a simpleside saladfor an easy dinner. It’s also delicious paired with anArugula & Fennel Salad with Lemon Vinaigrette, a heartyKale Salad with Cranberriesor a crunchyRed Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts.
Originally appeared: EatingWell.com, August 2023
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Nutrition Facts(per serving)367Calories14gFat55gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
