Hazelnut and Butternut Squash Spaghetti by Eva Kosmas FloresThis is a sponsored conversation written by me on behalf of Barilla®. The opinions and text are all mine.

It’s nearly October 25th….and you know what that means. It’s almost World Pasta Day, everyone!! I’m celebrating the holiday early with a delicious seasonal meal that includes roasted butternut squash, caramelized onions, toasted hazelnuts, and delicious Barilla classic spaghetti. I love the seasonal fluidity of pasta—it’s the perfect canvas for a delicious and nutritious meal filled with fresh seasonal produce. Here in Oregon, we grow a ton of hazelnuts (there’s even some wild hazelnut trees on the homestead!), so I wanted to put them to use in this tasty dish. The sauce is a bit of a riff on a pesto, and it’s made of hazelnuts, pumpkin seeds, sage, Parmigiano Reggiano, and olive oil all pureed together. It will seem very thick at first, but when you mix in a little pasta water (the magic key ingredient!) it will turn wonderfully creamy in texture and coat each and every strand of spaghetti.

Hazelnut and Butternut Squash Spaghetti by Eva Kosmas FloresGrowing up in a Greek family, pasta was a weekly staple (if not bi-or-tri-weekly!) There’s similar pasta types across the entire Mediterranean region, like spaghetti and orzo, and some special Greek ones, like tiny square pastas the size of your pinky nail. To this day, I still love trying out every shape of pasta I can find. I will readily admit, though, that classic spaghetti remains my favorite. It reminds me of the spiced sauce my mom makes with ground lamb, a bit of nutmeg and salt, chopped onion, and sweet juicy tomatoes from the garden. Gathering around a hot, steaming pot of spaghetti was a wonderful way to bring the whole family together around a shared meal. Like my mom’s pasta sauce, I think the best dishes are made with simple yet delicious ingredients, and that’s one of the reasons why I always cook with Barilla pasta—their products are made with few, wholesome ingredients to provide a simple and natural way to enjoy eating.

Hazelnut and Butternut Squash Spaghetti by Eva Kosmas FloresI also have some exciting news to share! A couple months ago I wrote about seeing Chef Carolina Diaz of Terzo Piano Chicago secure the space for the US chef at the Barilla Pasta World Championship…well, I’m now rooting for her in person while I’m attending the Barilla Pasta World Championship in Italy on October 25th, which is World Pasta Day! I’m SOOOOO excited to attend and try all the pasta, learn all the pasta tips, and share them with you guys! Be sure to follow my journey in my Instagram stories to get the inside scoop on the competition and expert tips for making incredible pasta. In the meantime, you can dive into the recipe below and celebrate World Pasta Day along with me. Enjoy it, friends!!

Hazelnut and Butternut Squash Spaghetti by Eva Kosmas Flores

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Hazelnut + Butternut Squash with Barilla Spaghetti & Caramelized Onions

This harvest spaghetti is tossed in an autumn-inspired hazelnut sauce made from sage, Parmesan, pumpkin seeds, extra virgin olive oil, garlic, and (of course!) hazelnuts. It's cozy, comforting, and delicious!

Servings 8 people
Calories 645 kcal

Ingredients

Roasted Butternut Squash

  • 4 pounds butternut squash peeled, de-seeded, and cut into roughly 1/2-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon flake kosher sea salt

Caramelized Onions

  • 2 tablespoons extra virgin olive oil
  • 2 large onions about 1 3/4 pound, peeled and chopped

Hazelnut + Sage Sauce (makes about 1 1/2 cups sauce)

  • 4 ounces hazelnuts
  • 2 ounces shelled pumpkin seeds
  • 1 1/4 cups loosely packed fresh sage leaves
  • 1/2 cup freshly grated parmesan cheese
  • 1 clove garlic minced
  • 1/2 cup extra virgin olive oil

Hazelnut + Butternut Squash Spaghetti

  • 1 pound Barilla classic spaghetti
  • Roasted butternut squash see above
  • Caramelized onions see above
  • 1 1/2 cups hazelnut + sage sauce see above

Instructions

Roasted Butternut Squash

  1. Preheat the oven to 400 degrees Fahrenheit. Toss together the butternut squash, olive oil, and salt in a large bowl until the squash is coated in the oil. Spread the pieces out between 2 baking sheets and place them on 2 separate racks in the oven. Roast until the pieces have wrinkled slightly and are very tender when pierced with a fork, about 35 to 45 minutes.

Caramelized Onions

  1. Meanwhile, you can begin caramelizing the onions. Heat the olive oil in a large frying pan over medium high heat. Add the onions and stir to coat in the hot oil. Reduce the heat to medium low and continue cooking until the onions have turned deep gold and are very aromatic, about 50 minutes to 1 hour, stirring about once every 5 minutes.

Hazelnut + Sage Sauce

  1. Preheat the oven to 400 degrees Fahrenheit. Evenly spread out the hazelnuts on a lipped baking sheet and the pumpkin seeds on another. Place the pans in the oven and roast until the whites of the hazelnuts turn lightly golden, about 12 to 14 minutes, and the pumpkin seeds darken slightly in color, about 8 to 10 minutes. Remove and allow to cool to room temperature.
  2. Pulse together the hazelnuts, pumpkin seeds, fresh sage leaves, parmesan, and garlic in a blender or food processor until coarsely ground. If using a blender, remove the center of the lid to create a small hole. With the blender or food processor running at low speed, add the olive oil in a slow continuous drizzle. Blend until nearly smooth.

Hazelnut + Butternut Squash Spaghetti

  1. Bring a large pot of water to a boil with a few generous pinches of salt. Add the spaghetti and cook according to the package directions. Instead of straining the pasta, use spaghetti tongs to grasp the pasta and transfer it to a large bowl with the hazelnut sauce.

  2. Add 1/3 to 1/2 cup of the pasta cooking liquid to the mixture, as needed, and mix until the pasta is evenly coated in the sauce. Stir in the roasted butternut squash and caramelized onions and serve immediately.

Nutrition Facts
Hazelnut + Butternut Squash with Barilla Spaghetti & Caramelized Onions
Amount Per Serving
Calories 645 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 5g 25%
Cholesterol 5mg 2%
Sodium 400mg 17%
Potassium 1126mg 32%
Total Carbohydrates 74g 25%
Dietary Fiber 8g 32%
Sugars 8g
Protein 16g 32%
Vitamin A 483.3%
Vitamin C 61.6%
Calcium 21.6%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.

Hazelnut and Butternut Squash Spaghetti by Eva Kosmas FloresHazelnut and Butternut Squash Spaghetti by Eva Kosmas Flores Hazelnut and Butternut Squash Spaghetti by Eva Kosmas Flores Hazelnut and Butternut Squash Spaghetti by Eva Kosmas Flores Hazelnut and Butternut Squash Spaghetti by Eva Kosmas Flores Hazelnut and Butternut Squash Spaghetti by Eva Kosmas Flores Hazelnut and Butternut Squash Spaghetti by Eva Kosmas Flores

 

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    Michela | civiconumerosei.com says:
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