Butternut Squash Salmon Spaghetti
Fall dinners don’t have to be complicated, and this one is proof! I teamed up with Wild Planet to make this creamy butternut squash spaghetti using their Wild Sockeye Salmon, which is sustainably caught and packed with flavor. Definitely a new go to for weeknights this season! 🍂🥰
Fall dinners don’t have to be complicated, and this one is proof! I teamed up with Wild Planet to make this creamy butternut squash spaghetti using their Wild Sockeye Salmon, which is sustainably caught and packed with flavor. Definitely a new go to for weeknights this season! 🍂🥰
Ingredients
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Add the cubed butternut squash, red onion, and cherry tomatoes to a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- 3
Roast for 25–30 minutes, until the vegetables are tender and slightly caramelized.
- 4
Meanwhile, cook the spaghetti according to package directions. Reserve about 1/2 cup of pasta water before draining.
- 5
Add the roasted vegetables to a blender or food processor. Pour in the heavy cream and blend until smooth, adding a splash of pasta water as needed to reach your desired consistency.
- 6
Transfer the sauce to a large pan over low heat. Stir in the seasoning and Parmesan cheese until melted and creamy.
- 7
Add the cooked spaghetti to the pan and toss until evenly coated in the sauce.
- 8
Gently fold in the Wild Planet Wild Sockeye Salmon, breaking it apart lightly with a spoon
- 9
Serve warm, topped with extra Parmesan and fresh herbs if you
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
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