Pasta With Butternut Squash and Goat Cheese (2024)

FAQs

Can I use butternut squash instead of spaghetti squash? ›

Nope! And the reverse is true, too—you can't substitute, say, a butternut squash in a recipe that calls for spaghetti squash. While virtually every other winter squash variety is interchangeable, spaghetti squash is the single outlier thanks to its stringy texture.

There are a few wines which pair equally well with this pasta dish. Pinot Noir really is the ultimate match for butternut squash anything. It has the red fruit notes to contrast the nutty flavors of the squash and herbal aromatics.

Improper oiling: If you don't coat the butternut squash pieces evenly with oil, the squash won't crisp up where it's missing oil. Insufficient roasting time: Butternut squash needs sufficient time in the oven to roast and develop that crispy exterior.

For example, compared to butternut squash, one cup of spaghetti squash has just 1/100 the amount of beta-carotene, a plant compound the body converts to vitamin A and uses to protect our eye health and immune system. And it contains just 1/3 the amount of fiber, folate and potassium.

To prepare it, prick the squash in several places with a fork, then bake it for 30–45 minutes at 350℉ (180℃). Spaghetti squash can also be boiled for 20 minutes or sliced in half and microwaved on high for 6–8 minutes. Once ready, use a fork to separate the flesh into spaghetti-like strings and top with a sauce.

Cumin, coriander, and cayenne pepper bring warmth and spice to this simple, tender roasted squash dish.

A Vermentino, a white wine from Italy, would be a delightful pairing with Butternut Squash Pasta. This wine is known for its high acidity and citrus flavors, which would cut through the richness of the dish, while its subtle herbal notes would complement the savory aspects of the pasta.

The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

What is white stuff on butternut squash? ›

White mold severely affects pumpkins and some varieties of winter squash. The disease infects both stems and fruit. White mold often infects pumpkin through the blossom end of the fruit. Stem infections start where cotyledons are fading or where the plant has wounds.

As far as other squashes go, you won't find another that will give you the texture or light, delicate flavor of spaghetti squash. Acorn will come close on flavor, but not on texture.

What does Butternut Squash taste like? Butternut squash has a slightly sweet, nutty flavor, similar to that of sweet potatoes.

Plants from within the following groups will cross with each other: Zucchini, Yellow Crookneck, Acorn, Spaghetti, Patty Pan, Delicata, Pumpkins and Gourds (except edible snake gourds) all may cross with each other. Butternut, Buttercup, Banana, Hubbard and Turban squashes may cross with each other.

Substituting for Butternut Squash

You can use any winter squash, including butternut, buttercup, Hubbard, sugar pumpkin, and acorn, interchangeably in recipes. So if you can't find butternut squash, grab whatever you can.