Butternut Squash Ribbons with Spinach Tagliatelle

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.