Spaghetti with Butternut Squash and Spinach
A beautiful dish I created one winter, celebrating beans and grains, rich color and taste. With this dish, use
your intuitive sense to decide “how much is enough”--with your eye and taste buds together, it will be perfect!
Whole wheat (or gluten free rice flour) spaghetti...1/4 lb. (two fingers) per person is usually enough
butternut squash, peeled, cut into French fry cuts
cooked cannelini ( white beans) maybe 1/2 c. per person
fresh cleaned spinach leaves, torn or chopped if very large
julienne (thin matchstick cut) red onion
minced fresh garlic
olive oil for saute
fresh minced thyme
salt and freshly ground pepper to taste
chopped kalamata olives
bread crumbs, a handful per person
feta cheese, crumbled
Begin by sautéing bread crumbs and a little garlic in a skillet until crumbs have crisped and browned.
Reserve them in a bowl for garnish. Wipe skillet and in a little more oil or butter, saute your red onion and
more garlic with the fresh thyme. Put a large pot of salted water to boil, for the squash and the spaghetti.
When water is boiling, drop in squash and allow it to get a five minute head start before you add spaghetti to
the water. Test pasta and drain without rinsing. When the onions are beginning to turn golden, add beans
and stir to heat through. Then add spinach and stir into onion bean mixture just until it wilts.
In your pasta pot, toss pasta with squash and the spinach mixture. Salt and pepper the dish, drizzle in a little
more olive oil if you like. Divide onto plates and garnish with feta, olives and bread crumbs.
A beautiful dish I created one winter, celebrating beans and grains, rich color and taste. With this dish, use
your intuitive sense to decide “how much is enough”--with your eye and taste buds together, it will be perfect!
Whole wheat (or gluten free rice flour) spaghetti...1/4 lb. (two fingers) per person is usually enough
butternut squash, peeled, cut into French fry cuts
cooked cannelini ( white beans) maybe 1/2 c. per person
fresh cleaned spinach leaves, torn or chopped if very large
julienne (thin matchstick cut) red onion
minced fresh garlic
olive oil for saute
fresh minced thyme
salt and freshly ground pepper to taste
chopped kalamata olives
bread crumbs, a handful per person
feta cheese, crumbled
Begin by sautéing bread crumbs and a little garlic in a skillet until crumbs have crisped and browned.
Reserve them in a bowl for garnish. Wipe skillet and in a little more oil or butter, saute your red onion and
more garlic with the fresh thyme. Put a large pot of salted water to boil, for the squash and the spaghetti.
When water is boiling, drop in squash and allow it to get a five minute head start before you add spaghetti to
the water. Test pasta and drain without rinsing. When the onions are beginning to turn golden, add beans
and stir to heat through. Then add spinach and stir into onion bean mixture just until it wilts.
In your pasta pot, toss pasta with squash and the spinach mixture. Salt and pepper the dish, drizzle in a little
more olive oil if you like. Divide onto plates and garnish with feta, olives and bread crumbs.
