Get ready to revolutionize your dinner routine with a mind-blowing dish that combines the creamy richness of butternut squash, the velvety smoothness of pumpkin, and the irresistible allure of cheesy pasta! This isn't just another recipe—it's a culinary masterpiece that will transform the way you think about comfort food. Imagine a pie where spaghetti becomes a golden, crispy crust, filled with a luscious blend of seasonal squashes and topped with a blanket of melted mozzarella that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 oz spaghetti
- 1 cup butternut squash, roasted and mashed
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 eggs
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish with butter or cooking spray.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the roasted and mashed butternut squash, pumpkin puree, ricotta cheese, and one of the eggs. Mix thoroughly until smooth and well incorporated.
- Add nutmeg, salt, and pepper to the squash mixture. Stir to distribute the seasonings evenly.
- In a separate bowl, beat the remaining egg. Toss the cooked spaghetti with the beaten egg to help bind the pasta.
- Press the egg-coated spaghetti into the prepared pie dish, creating an even base and sides that form a "crust".
- Pour the butternut squash and pumpkin mixture over the spaghetti base, spreading it evenly.
- Sprinkle the shredded mozzarella cheese over the top of the pie, covering the entire surface.
- Bake in the preheated oven for 35-40 minutes, or until the cheese is golden brown and the pie is set.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
- Garnish with fresh herbs like parsley or thyme if desired, and serve warm.
Tips
- Roast your butternut squash beforehand for deeper, more concentrated flavor. Cut into cubes, drizzle with olive oil, and roast at 425°F for 25-30 minutes before mashing.
- Ensure your spaghetti is well-drained and cooled to prevent a soggy pie base. The egg coating helps create a crisp, structured "crust".
- For extra flavor, consider adding a pinch of sage or a dash of garlic powder to the squash mixture.
- Let the pie rest for 10 minutes after baking to help it set and make slicing easier.
- This dish is perfect for make-ahead meals—it reheats beautifully and can be stored in the refrigerator for 2-3 days.
- For a gluten-free version, use gluten-free spaghetti and ensure all other ingredients are gluten-free.
- Experiment with different cheese blends like adding some parmesan for extra depth of flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 16g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
