Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage

parm squash

Autumn is here and squash season has arrived and I could honestly say I haven’t met a squash that I didn’t like. There’s a huge variety of squash to choose from, all packed with vitamins and minerals which makes them a healthy food option as well as being low in carbs and gluten free.

One of my favorite types of squash is spaghetti squash, it can become a hearty entree for lunch or dinner or the perfect side dish which I’m featuring here.

 

spaghetti squash

One thing I’ve learned from experience is not to over cook my squash in the oven, if you over cook it you won’t have those nice distinct strands that are so characteristic of spaghetti squash, so I like to cook mine a little al dente otherwise it can become one big pile of soft mush.

You’ll be cooking the strands a little more anyway, sometimes in the oven or like I did in this case on top of the stove.

cooked squash

It looks just like spaghetti doesn’t it?

brown butter and sage

You’ll need just a few ingredients, unsalted butter, garlic, fresh sage, freshly grated parmesan or even Granna Padano and your favorite toasted nuts, I like using hazelnuts for this.

toasted sage and hazelnuts

Browned butter has a nutty, deep caramelized flavor which enhances any dish something that regular butter just can’t do.

squash and parmesan

I’ve made this many times as a side to a light protein and it always gets rave reviews.

Or you can just grab a fork and eat it as is!

5.0 from 1 reviews
Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage
 
Take advantage of squash season with this side dish or entree of creamy and flavorful spaghetti squash
Author:
Ingredients
  • 1 large spaghetti squash
  • 1 stick of unsalted butter
  • 1 large handful of fresh sage
  • 3 finely crushed or grated garlic cloves
  • a showering of grated parmesan as much as you like
  • toasted hazelnuts split in half
  • olive oil
  • salt and pepper to taste
Instructions
  1. Cut the spaghetti squash in half lengthwise, scoop out the seeds best you can, you'll also be able to remove them after it's roasted.
  2. Drizzle the cut squash with some olive oil, salt and pepper.
  3. Add parchment paper to a rimmed sheet pan and place the squash cut side down.
  4. Roast at 375 til the tip of a knife goes in easily, usually around 40 minutes but it really depends on the size of the squash. ( I once went a little over an hour and the squash was limp and mushy and the strands clumped together.) You're looking for an al dente feel.
  5. When squash is done cooking flip over to cut side up and let the 2 halves cool down.
  6. When squash is cool, take a fork and rake the squash to get all the strands making sure you get all the bottom and sides, then set aside the "spaghetti".
  7. FOR THE BROWNED BUTTER SAUCE
  8. On medium heat place the butter in a shallow fry pan, once the butter starts to foam add the garlic and sage, once it turns dark tan and smells nutty it's finished and the sage should be somewhat crispy, then add in the toasted nuts.
  9. You can remove the garlic if it gets too dark (optional).
  10. Toss in your spaghetti squash strands adding little bits of the crispy sage and preserving some for the garnish.
  11. Place the tossed squash onto your pretty serving bowl and GENEROUSLY shower it with grated fluffy parmesan cheese.
  12. Top with a few crispy sage leaves for garnish.

 

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Butternut, Delicata, and Acorn Squash Gratin with Crispy Sage

winter squash gratin

Today I’m giving you a little inspiration for your Thanksgiving Day table, the holidays are right around the corner, so it’s time to start planning, can you believe it?

This deliciously creamy gratin combines three of my favorite winter squash, butternut, delicata and acorn.

winter squash gratin

They sit nice and pretty in a parmesan and garlic cream sauce and are adorned with crispy sage leaves, you couldn’t ask for a better combination of flavors!

winter squash

Besides tasting over the top amazing,  I love the presentation that happens by using the different squash shapes together.

winter squash

I pre-roasted my squash a little, then layered them into a buttered casserole dish.

winter squash gratin

The cream sauce is made ahead of time then carefully spooned all around the squash slices being careful to leave some squash peeking through, that’s what makes the presentation so pretty.

It’s a show stopper for the holiday season when we’re all allowed to indulge a little!

winter squash gratin

Wouldn’t this be dreamy sitting next to your Turkey this year?

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5.0 from 4 reviews
Butternut, Delicata, and Acorn Squash Gratin with Crispy Sage
 
A winter squash gratin, the perfect side dish for the holiday season or just to impress your guests.
Author:
Ingredients
  • 1 butternut squash, neck part only, skin removed, then cut into rounds
  • 1 delicata squash, skin on, then sliced into rings, remove pulp and seeds
  • 1 acorn squash, skin on, remove pulp and seeds, quarter it then make slices,
  • cut all squash about ¼ inch slices, not too thick and not too thin
  • 2 cups, heavy cream
  • 2 handfuls of grated Parmigiano Reggiano
  • 2 finely grated garlic cloves, done on a microplane
  • ¾ stick of unsalted butter
  • 1 bunch of fresh sage leaves
Instructions
  1. I pre- roasted all the squash just to make sure it wouldn't be hard, on a baking sheet at 400 degrees, drizzled with olive oil, sprinkled with salt and pepper, just until al dente, where it still had a little bite.
  2. After they cool place squash into a buttered 13x9 casserole dish. (these first two steps can be done the day before and refrigerated overnight, before adding cream sauce.) If you do it the day before, take it out and get it to room temp, before adding sauce.
  3. TO MAKE THE CREAM SAUCE:
  4. In a small sauce pan on low flame, add butter and garlic, just until garlic is fragrant, not brown, then add cream, salt and pepper too taste.
  5. Simmer cream sauce just until the edges start to bubble, then turn off the heat and let it set up for a minute.
  6. Add the Parmigiano, stir well, then spoon the cream sauce all around the squash in casserole dish, leaving some of the squash exposed but spreading it all around and in between.
  7. Place casserole dish into a 450 degree oven until bubbly and nicely golden, keep checking.
  8. Garnish with crispy sage leaves, by melting a tablespoon or two of butter in a small pan, when butter is hot throw the leaves in and they will start to sizzle and get crispy, remove immediately.

 

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