Ham and Butternut Squash Spaghetti

Ham and Butternut Squash Spaghetti

30
Chef John 19519

"Despite the rich and decadent mascarpone, the sauce for this spaghetti is actually pretty light; much of the sauce is chicken broth and squash."

Ingredients

50 m {{adjustedServings}} servings 813 cals
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Nutrition

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  • Calories:
  • 813 kcal
  • 41%
  • Fat:
  • 41.3 g
  • 64%
  • Carbs:
  • 87.3g
  • 28%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1423 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
  2. Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
  3. Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
  4. Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
  5. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
  6. Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.
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Reviews

30
  1. 43 Ratings

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Delish! I made one minor change: I roasted the squash in the oven and used the already cooked squash in the recipe. I did this because it is so easy to peel/dice cooked butternut squash and such...

This was dinner tonight and it was SO GOOD! I suspect the mascarpone cheese might hold some people back from making it. I wanted to include it but couldn't get to the store so I whipped together...

My husband and I loved this creative combo. We followed the recipe exactly.