How to Make Pureed Butternut Squash with Spaghetti Squash - A Step-by-Step Guide

As autumn sets in and the days grow cooler, it's the perfect time to savor the season's bountiful harvest of winter squash. And what better way to enjoy the earthy sweetness of these vegetables than in a comforting and nourishing soup? In this recipe, we combine the velvety smooth texture of pureed butternut squash with the subtle nuttiness of spaghetti squash to create a rich and creamy bowl of goodness.

Butternut squash, with its pale orange flesh and sweet, nutty flavor, is the sta...

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Ingredients

  • 1 (1 1/2) pound butternut squash, halved lengthwise and seeded
  • 1 (1 pound) spaghetti squash, halved lengthwise and seeded
  • ¾ cup low-sodium chicken stock
  • ¾ cup milk
  • ¾ cup grated Cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground nutmeg
  • salt to taste
  • ¼ cup dry bread crumbs, or to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  • Place butternut squash, cut-sides up, on the prepared baking sheet.
  • Bake in the preheated oven until the insides are soft enough to be scooped out with a spoon, 30 to 40 minutes. Remove from the oven and let cool slightly, then scoop flesh into a food processor and puree until smooth.
  • Meanwhile, place spaghetti squash, cut-sides down, in a microwave-safe container. Add 1 inch of water and microwave on high until insides are soft, about 12 minutes. Let cool slightly, then use a fork to pull out strands of flesh.
  • Transfer pureed butternut squash to a pot with stock, milk, Cheddar cheese, and Parmesan cheese; bring to a boil. Lower heat and simmer until sauce begins to thicken, about 2 minutes. Add pepper, cayenne, nutmeg, and salt and simmer for 5 minutes.
  • Remove from the heat and mix in spaghetti squash.
  • Ladle into bowls and sprinkle each serving with bread crumbs.
  • Nutrition

    264 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 29mg
    • Sodium: 285mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 12g
    • Vitamin C: 38mg
    • Calcium: 356mg
    • Iron: 2mg
    • Potassium: 835mg