Butternut Squash “Spaghetti-os”
Recipe by Nicole Thom-Arens
Serves 2 to 4
I didn’t grow up eating “SpaghettiOs” as kid, so there’s no nostalgia in this recipe for me. Instead, I was inspired by the different variations I’ve seen on social from homemade, tomato-based and homemade, vegetable pureed-based to pumpkin varieties. While I love butternut squash, the consistency of butternut squash soup never really hit the right notes for me, but I thought butternut squash puree could be a perfect base for a ring-shaped pasta soup. This recipe uses my roasted butternut squash puree as a base, which is packed with flavors of sage, honey, and sautéed leeks. This is best eaten right away. As it stores in the fridge, the pasta continues soaking up the squash, which makes the whole dish more paste like than soup like.
Ingredients:
1 cup butternut squash puree2 to 3 1/2 cups vegetable broth1/2 cup ring-shaped pasta1 to 2 tablespoons half and halfKosher salt to taste
Instructions:
1. To a medium saucepan, add the butternut squash puree and 2 cups of vegetable broth. 2. Bring to a boil. 3. Add the pasta. 4. Stirring consistently so not to burn the squash, keep the mixture at a medium simmer to cook the pasta. Add additional broth as needed 1/4 cup at a time. (It takes about 20 minutes for the pasta to cook. Don’t walk away! Add the broth in small amounts to keep the sauce thick but not too thick it becomes paste-like.)5. When the pasta is tender, remove from heat and add the half and half. 6. Finish with a pinch or two of kosher salt as needed.
Ingredients:
1 cup butternut squash puree2 to 3 1/2 cups vegetable broth1/2 cup ring-shaped pasta1 to 2 tablespoons half and halfKosher salt to taste
Instructions:
1. To a medium saucepan, add the butternut squash puree and 2 cups of vegetable broth. 2. Bring to a boil. 3. Add the pasta. 4. Stirring consistently so not to burn the squash, keep the mixture at a medium simmer to cook the pasta. Add additional broth as needed 1/4 cup at a time. (It takes about 20 minutes for the pasta to cook. Don’t walk away! Add the broth in small amounts to keep the sauce thick but not too thick it becomes paste-like.)5. When the pasta is tender, remove from heat and add the half and half. 6. Finish with a pinch or two of kosher salt as needed.