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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper
• 1 cup pasta cooking water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cube the butternut squash into 1/2-inch pieces, discarding the seeds.

Step 3

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.

Step 4

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.

Step 5

While the squash is roasting, heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat.

Step 6

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.

Step 7

Mince the garlic and add it to the skillet along with the fresh sage leaves. Cook for 1-2 minutes until fragrant.

Step 8

Transfer the roasted squash to the skillet and stir gently to combine with the onions and aromatics.

Step 9

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.

Step 10

Stir in the grated Parmesan cheese and nutmeg. Add more reserved pasta water if needed to achieve a creamy consistency.

Step 11

Season to taste with salt and pepper.

Step 12

Serve the October Spaghetti warm, garnished with additional Parmesan cheese and a small sage leaf if desired.

Nutrition Facts

Serving size	1907.9 grams (1907.9g)

Amount per serving	% Daily Value*
Calories	2225

Total Fat 128.80g	165%
Saturated Fat 57.70g	289%
Polyunsaturated Fat 4.00g
Cholesterol 242mg	81%
Sodium 3478mg	151%
Total Carbohydrate 222.90g	81%
Dietary Fiber 39.90g	143%
Total Sugars 27.60g
Protein 55.20g	110%

Vitamin D 0IU	0%
Calcium 1168mg	90%
Iron 13mg	74%
Potassium 3072mg	65%

*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.

Source of Calories

Fat: 51.0%

Protein: 9.7%

Carbs: 39.2%