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You are going to love this butternut squash recipe for butternut squash walnut spaghetti! There are many delicious garden vegetables I enjoy in the fall but one of my favorites is the butternut squash.
Butternut Squash Recipe
The butternut squash is a winter squash whose taste slightly resembles a pumpkin. But, butternut squash is a little bit less sweet than a pumpkin but just as delicious. The butternut squash also stores wonderfully in a root cellar or a colder area of your home. Historically, winter squashes provided valuable nutrition throughout the colder months after the garden had stopped producing. So, this butternut squash recipe is perfect for wintertime.
How do you cook butternut squash?
One of the easiest ways to cook butternut squash is in the oven. Just preheat the oven to 400F. Peel and chop the butternut squash into smaller pieces. Then, toss it with olive oil and garlic in a bowl. Season with salt and pepper and bake until lightly browned. That should take about 25 to 30 minutes but depends on the size of the pieces.
Can you eat the skin of butternut squash?
Technically, you can eat the skin of butternut squash. But, it is rather thick and waxy so you probably don’t want to. It is a good source of fiber and potassium if you’d like to try.
Is butternut squash keto?
Butternut squash can be eaten in very limited amounts on a keto diet since it does have carbs. If you want to try this butternut squash recipe on a keto diet, I would recommend that you use zoodles instead of the spaghetti. The heavy cream and the parmesan can both be eaten on the keto diet. So, as long as you enjoy this on a day when your carbs from other meals are very low, an occasional treat should be fine.
Is butternut squash healthy?
Yes! Most vegetables are healthy because they are low in calories and high in nutrients. This is a relatively low carb recipe if you use zoodles instead of traditional spaghetti. It’s also a great source of fiber, Vitamin E, potassium, and calcium.
Tip for cutting
So, I will be completely honest with you and say that cutting butternut squash can be a challenge. I generally have my husband cut it since my arthritis just does not like it. But, if you want a tip, look for butternut squash with a longer neck and smaller body. The necks are easier to cut than the body is.
Can I make this ahead of time?
You can peel and cube the butternut squash the day before and store it in a tightly covered container in the refrigerator. You can also roast them the day before if you like. Then, just heat them very slightly in the microwave before you start the rest of the recipe. If you attempt to freeze the butternut squash after it’s been cooked, it will become much softer and won’t work well in this recipe.
To store leftovers
Leftovers can be stored in the refrigerator for three days. Be sure that they are tightly covered. Then, reheat it in the microwave for a few minutes until warm through. The exact heating time required will depend on your microwave.
Butternut squash recipe variations
- If you have a nut allergy, omit the walnuts and toss in roasted pumpkin seeds.
- To make this primal or keto, use zoodles instead of spaghetti.
- If you cannot have gluten, use gluten-free spaghetti or zoodles.
- If you eat meat, sprinkle on crispy bacon before you serve.
- For even more fiber, toss in a few chickpeas.
- Swap out the kale for the spinach.
- Use pine nuts for walnuts for a different taste.
Other butternut squash recipes
- Paleo butternut squash with maple syrup is one of our favorite Thanksgiving recipes.
- If you want a savory butternut squash recipe, try these garlic butternut squash steaks. Get the recipe here.
- Mashed butternut squash recipes are always a favorite. Try this roasted butternut squash mash here.
- If you are trying to find healthy butternut squash recipes, try this butternut squash curry. Find out how here.
- These stuffed butternut squash recipes would be delicious on a cold winter day. Look at the list here.
- Vegan roasted butternut squash recipes are ideal for entertaining. This recipe looks amazing.
- 1 (16 ounce) package dry spaghetti (gluten-free if desired)
- 2 cups cubed butternut squash
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 3 cups baby spinach, roughly chopped
- ½ cup grated Parmesan cheese
- 1 lemon, zested and juiced
- ½ cup walnuts, toasted and coarsely chopped
- Preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
- Toss cubed butternut squash with 1 tablespoon olive oil and season as desired with salt and pepper. Bake in the oven for 30 to 40 minutes (depending on the size of the squash) or until the squash is softened. Tip: During the last 5 minutes of baking time, add the walnuts to one corner of the baking sheet to toast lightly.
- Meanwhile, cook spaghetti according to package instructions. Drain and return to pot. Toss with lemon juice.
- In a large skillet, heat 1 tablespoon over medium-high heat. Stir in garlic and red pepper flakes. Add the heavy cream and bring to a simmer. Stir in spinach. Add parmesan and cooked squash.
- Pour sauce over spaghetti and toss to combine. Serve topped with chopped walnuts, additional grated Parmesan and lemon zest if desired.
You can use zoodles to make this more keto-friendly.
Amount Per Serving: Calories: 503 Total Fat: 41g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 78mg Sodium: 339mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 11g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.