Butternut Squash Ribbons with Spinach Tagliatelle

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butternut squash ribbons with pasta

I love adding veggie ribbons whenever I can, I think they make a simple dish look so pretty, especially when used with pasta.  Here I’m using butternut squash for my ribbons along with spinach tagliatelle for a nice contrast in color as well as taste, I also adding some mushrooms for extra flavor along with a light parmesan cream sauce. I’m telling you, this is good!

spinach tagliatelle The key to making nice looking ribbons is to find a butternut squash that has a long neck, you’re only going to be using the top so the longer the better, the shorter stumpier squash won’t work. I recommend either tagliatelle or pappadelle for the pasta as both hold up well against the butternut squash ribbons which tend to be wide.

butternut squash ribbonsI used a medium sized squash, top only, and you’ll would be surprised how many ribbons you’ll get. I used a simple vegetable peeler to make mine, I keep turning my squash as I peel the ribbons off.

roasted butternut squash ribbons Roast them on a baking sheet 375 to 400 degrees but watch them carefully because you don’t want them to burn or dry out. The edges will start to curl but the centers will still be soft and moist, that’s exactly what you want.

squash ribbons with tagliatelleToss them gently into your cooked pasta and sauce then place it all on a nice platter for the wow factor!
squash ribbons with spinach tagliatelle It all looks so pretty as the pasta and squash intertwines together but even better yet you’ll love how it tastes!

Butternut Squash Ribbons with Spinach Tagliatelle
  • 12 oz. spinach tagliatelle
  • butternut squash ribbons created from the neck only of a butternut squash
  • 1 cup of sauteed mushrooms
  • ⅓ cup cream or half and half
  • ⅓ cup of stock, chicken or vegetable
  • ⅓ cup of grated parmesan or romano cheese
  • 1 garlic clove, minced
  • parsley for garnish
  • olive oil
  1. Cut the top off of a long neck medium sized butternut squash, peel skin off then make long ribbons using a vegetable peeler. Turn as you peel. Toss into a bowl and drizzle olive oil and salt and pepper all over then place on a rimmed baking sheet and roast at 375 to 400 until edges start to curl, keep watching as to not burn. Set aside.
  2. Cook tagliatelle al dente.
  3. In a saute pan drizzle olive oil, add garlic and cook until golden.
  4. Pour in the cream, stock and cheese, cook until slightly thickens.
  5. Add mushrooms and gently toss everything together and place on a platter adding more grated cheese, a nice drizzle of olive oil and fresh parsley for garnish.
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  1. What a great idea! I make zucchini “pasta’ in much the same way, but I will be trying this soon. Thanks for the great idea.

  2. These look wonderful! What a clever idea! Butternut squash is one of my favourites too! Will definitely try this out on my Italian family!

  3. The colors of this dish makes it look so wonderfully appetizing, Marie! Thanks for another fantastic idea and way to eat more vegetables!

  4. This looks awesome! I’m pinning it so I can make it soon!

  5. I don’t think there’s one dish I’ve seen here, Marie, that hasn’t made my mouth water! You make veggies look like dessert!

  6. Your vegetable dishes always have so much eye appeal, Marie. I just know it is delicious too. My blog redo must have fixed whatever the problem was and now I have no problem viewing your site.

  7. Beautiful! I just love squash – all sorts, but I think butternut is right at the top of my faves. This is such a terrific way to use it. By the way, nice use for the Delverde stash too, Marie!

  8. Marie, this has to be one of the prettiest pasta dishes I’ve seen. I think we’re kindred spirits on the colorful food/veggie front. Cheers, Domenica

  9. Of course I love this wonderful recipe!!

  10. Boy, that is so making me hungry…! Great idea for the pasta dish, and the flavors must really compliment each other.

  11. Marie – I thought I had replied, but obviously it didn’t land. Just wanted to say you inspire me and this is no exception. I have the butternut squash and that spinach linguine, so guess what I’ll be making soon.

  12. This has got to be one of the prettiest autumn pasta’s ever. Not a squash person (shhh) but husband is so I do make it – but I’ve never made it in such a luxurious way. Maybe you’ll convert me.

  13. I have all of the ingredients Maria and the time to savour this simple and delicious dish.