The Crazy Kitchen: Butternut Squash & Hazelnut Spaghetti

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Thursday 3 April 2014

Butternut Squash & Hazelnut Spaghetti

We seem to be eating quite a lot of pasta at the moment, whether it be spaghetti, penne or fusilli, I always have a packet or three in the cupboards ready to make a quick family meal. I like to try different flavours, although the kids do prefer a simple tomato sauce or bolognaise and grated cheese.

Myself and the husband really liked this dish, although the kids complained either that they didn't like the nuts or the butternut squash - I will give them that simple tomato sauce next time!

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Butternut Squash & Hazelnut Spaghetti - serves 4/5

1 medium butternut squash, peeled (reserve the seeds)
3 tbsp Hazelnut oil
2 garlic cloves, crushed
1 tsp dried rosemary
500g dried pasta
handful of roasted hazelnuts, chopped

for the toasted seeds
reserved seeds
hazelnut oil
pinch of sea salt
pinch of dried rosemary
  • Dice the butternut squash into 1cm pieces
  • Heat the oil in a large frying pan
  • Add the butternut squash, garlic & rosemary to the pan and fry gently for 2 minutes
  • Place a lid on and cook for 10-15 minutes until the squash is softened but still has a bite
  • Cook the spaghetti as per directions on the pack
  • In the meantime toss the reserved seeds in a little oil & sprinkle with salt & rosemary
  • Lay onto a baking tray and bake in a preheated 180C oven for 8-10 minutes or until crispy
  • Once the spaghetti is cooked drain it and add 3 tbsp of the cooking water to the butternut squash
  • Toss  the spaghetti into the butternut squash pan with the roasted hazelnuts
  • Serve with a few of the toasted seeds on top

 photo hazelnutspaghetti2jpgjpg_zps54e5759f.jpg

This is my entry into the Maison Maille Blogger Challenge - I received a bottle of Maille Hazelnut oil to use in the challenge

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