Flavorful Butternut Squash and Basil Spaghetti Recipe for a Healthy Meal
Elevate your pasta game with this delightful Butternut Squash and Basil Spaghetti recipe. Roasted butternut squash, fresh basil, and a hint of pecans come together to create a gluten-free and vegan dish that’s bursting with flavor. Perfect for a cozy dinner at home or a gathering with friends.
The Humble Butternut Squash
As the golden hues of autumn cast their warm glow upon the landscape, there’s nothing quite like the comforting embrace of a hearty pasta dish to soothe the soul. Enter the Butternut Squash and Basil Spaghetti—a culinary masterpiece that marries the earthy sweetness of roasted squash with the fresh aroma of basil in a symphony of flavors.
My journey to discovering this delectable recipe began with a humble butternut squash, its vibrant orange flesh beckoning me with promises of warmth and comfort. With a deft hand and a sharp knife, I peeled away its tough exterior, revealing the tender flesh beneath, which I then cubed and seasoned with a sprinkle of sage and a drizzle of olive oil before roasting it to caramelized perfection.
Meanwhile, a pot of water bubbled on the stove, eagerly awaiting the arrival of the brown rice spaghetti that would soon join the ranks of this culinary masterpiece. As the pasta cooked to al dente perfection, I heated a sauté pan and infused it with the fragrant aroma of garlic and crushed red pepper, followed by the addition of crisp green bell peppers, oven-roasted tofu cubes, and a handful of fresh basil leaves.
With a flick of the wrist, I tossed the cooked spaghetti with the savory medley of ingredients, ensuring that each strand was coated in a luscious veil of flavor. Finally, I garnished the dish with crunchy pecans, a sprinkle of black pepper, and a flourish of basil leaves, transforming it into a work of art fit for the most discerning palate.
How It Came to Be
As I took my first bite of this Butternut Squash and Basil Spaghetti, I was transported to a realm of pure culinary bliss—a place where the comforting embrace of pasta met the vibrant flavors of autumn in a celebration of seasonal bounty. And with each subsequent bite, I knew that this dish would hold a special place in my heart—and on my dinner table—for many seasons to come.
Chef’s Notes – Butternut Squash and Basil Spaghetti
- Preparation: To save time, you can prepare the roasted butternut squash cubes in advance and store them in the refrigerator until ready to use.
- Roasting Evenly: When roasting the butternut squash, make sure to spread the cubes evenly on the baking pan to ensure even cooking.
- Finishing the Spaghetti: Add the cooked spaghetti to the sauté pan while it’s still slightly al dente to prevent it from becoming mushy when tossed with other ingredients.
- Customize: Experiment with different pastas and combinations of herbs and spices.
- Storing and Reheating: Reheat gently in a microwave or on the stovetop with a splash of water to prevent the pasta from drying out.
Butternut Squash and Basil Spaghetti
Elevate your pasta game with this delightful Butternut Squash and Basil Spaghetti recipe. Roasted butternut squash, fresh basil, and a hint of pecans come together to create a gluten-free and vegan dish that’s bursting with flavor. Perfect for a cozy dinner at home or a gathering with friends.
4
servings10
minutes40
minutes0
kcal50
minutesKeep the screen of your device on
Ingredients
- Roasted Butternut Squash Cubes
1/2 teaspoon salt
1/2 teaspoon sage powder
1 tablespoon olive oil
- For Spaghetti
10 cups water
1-1/2 tablespoons olive oil
2 teaspoons canola oil
2 cloves garlic, diced
1/2 teaspoon crushed red pepper
1 large green bell pepper, cubed
10 oz oven-roasted tofu cubes
1/2 teaspoon salt
1/4 cup pecan halves
1/4 teaspoon fresh ground black pepper
- Alternative Ingredients
Regular spaghetti can be used instead of brown rice spaghetti.
Any preferred oil can replace canola oil.
Almonds or walnuts can substitute pecans.
Regular tofu can be used if oven-roasted tofu is not available.
Directions
- Preparing the Butternut Squash: Use a peeler to remove the skin from the butternut squash. Cut the squash into one-inch cubes after removing the seeds and stringy bits. Season the squash cubes with salt, sage powder, and olive oil. Bake at 400°F for about 25 minutes until tender.
- Cooking the Spaghetti: Boil water in a saucepan and cook the brown rice spaghetti according to package instructions. Drain and rinse with cold water. Toss the cooked spaghetti with olive oil and salt to prevent sticking.
- Assembling the Dish: In a sauté pan, heat canola oil and sauté garlic and crushed red pepper until fragrant. Add green bell pepper, oven-roasted tofu cubes, roasted butternut squash, and half of the basil leaves. Cook until peppers are tender.
- Add the cooked spaghetti and toss briefly. Garnish with pecans, black pepper, and remaining basil leaves before serving.
Equipment
- Peeler
- Knife and Cutting Board
- Metal Baking Pan
- Sauté Pan
- Saucepan
- Strainer
Nutrition Facts
- Calories: 0kcal
- Carbohydrates: 0g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Fiber: 0g
- Sugar: 0g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
