Mind you, I am not saying that I don’t appreciate a tasty pumpkin dessert, because “pumpkin everything” season is my favorite time of year. I always mourn a little when it draws to a close. For those of you who are not fond of pumpkin, it probably seems like this season goes on forever!

But then it dawned on me. I don’t have to wait for fall to get my pumpkin fix, I can eat pumpkin pie, drink pumpkin-spiced lattes year round, if I want to. Same applies to the savory squash recipes, such as this one, that I’m having for dinner tonight.

 

INGREDIENTS

200g (7 oz.) spaghetti (use gluten-free if you are gluten-intolerant)

3 Tbsp. (45 ml) olive oil

2-3 garlic cloves, finely diced

2 cups of cubed butternut squash/pumpkin*

About 100g (1 cup) spinach

½-1 tsp chili flakes (depending on level of heat and your preference)

½ lemon, zest and juice

Salt and pepper, to taste

30g (1/4 cup) walnuts, finely chopped

 

INSTRUCTIONS

Coat cubed butternut squash in 1 Tbsp. of olive oil and season with salt. Bake in a hot oven (435 degrees F) for 40-50 minutes, until butternut squash turns soft and gets lightly caramelized.

Heat up 2 Tbsp. of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chili flakes and cook for another minute or two stirring frequently.

Cook spaghetti for a minute less than you would normally.

Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chili and garlic.

Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chili if needed.

Serve immediately with chopped walnuts and lemon zest on top.

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Quick Tip:  Wondering why this recipe uses pumpkin in the name when it very clearly uses butternut squash? In many places around the world, butternut squash is a considered to be a type of pumpkin. Any firm-fleshed pumpkin can be used in this recipe.

Recipe and image courtesy of Ania at Lazy Cat Kitchen