Creamy Butternut Squash Spaghetti with Crispy Parmesan Breadcrumbs
This Creamy Butternut Squash Spaghetti recipe has quickly become a favorite in our house. Seasoned with fresh sage and thyme and topped with salty/garlicky parmesan breadcrumbs, this healthy-fied pasta recipe is packed with flavor and is absolutely addicting. See the ingredients list below for easy substitutions to make it vegan, too!
Butternut squash is a fall/winter favorite for a reason. Similar in taste to pumpkin, it’s incredibly versatile and lends itself well to both sweet and savory recipes. What I love about the creamy butternut squash sauce in this dish is that it makes a ton and is actually super delicious the next day eaten as soup! Trust me — you’re going to love it.
To add some texture and a punch of saltiness, the Creamy Butternut Squash Spaghetti is topped with delicious Crispy Parmesan Breadcrumbs. The breadcrumb topping is easy to whip up and incorporates a nice crunchy component, which really brings the whole dish together.
I promise you: even the staunchest squash haters are guaranteed to love this Creamy Butternut Squash Spaghetti with Crispy Parmesan Breadcrumbs!
INGREDIENTS: SPAGHETTI
2 T. butter (or olive oil)
1 red onion, diced
5-6 garlic cloves, minced
1 butternut squash, peeled & diced
1 c. vegetarian chicken stock
1.5 T. fresh sage, chopped
1.5 T. fresh thyme, chopped
1.5 T. nutritional yeast
1 c. whole milk (or unsweetened dairy-free milk)
Salt & pepper, to taste
16 oz. spaghetti (we used Ancient Harvest Gluten Free Spaghetti)
INGREDIENTS: BREADCRUMBS
1 T. butter (or margarine or vegan butter)
1/4 t. salt
2 cloves garlic, minced
4 T. panko breadcrumbs
1 t. dried parsley
1/4 t. dried basil
Zest of 1/2 a lemon
3 T. vegetarian Parmesan cheese or dairy-free Parmesan
STEPS: SPAGHETTI
Slice the ends off the butternut squash, then slice the squash in half vertically. Use a spoon to remove the pulp and seeds. Peel the squash, then cut it into small chunks (about 1-in in size).
Heat the butter (or olive) in a large skillet or Dutch oven over medium heat. Add the onion and garlic and cook for 4 minutes, stirring often to prevent burning. Season with salt and pepper and add the nutritional yeast, tossing well to coat. Add the thyme and sage and toss well to combine.
Add the butternut squash and vegetarian chicken broth. Toss well to combine. Reduce heat to low, cover and cook for 25-28 minutes or until the squash is fork-tender.
Carefully pour the contents of the pot into a blender or food processor. Add the milk and purée until smooth.
Cook the spaghetti according to package direction. Drain the spaghetti, add it to a large bowl and toss with olive oil. Spoon the sauce over the spaghetti and toss well to combine. Note: there will be more sauce than you need, so spoon it gradually until you’ve achieved your desired pasta/sauce ratio.
STEPS: BREADCRUMBS
Heat the butter over medium heat in a small pan until it starts to foam. Add the salt and garlic and stir for 30 seconds.
Add the breadcrumbs and stir well so the butter fully coats them. Cook until the breadcrumbs start to brown a bit, stirring often. Keep a close eye on them, because they burn easily!
Once the breadcrumbs are as brown as you’d like them, remove them from the heat. Stir in the parsley, basil, parmesan and lemon zest.
Plate the spaghetti and top with the breadcrumbs. Dig in!