Why Make This Recipe
Garlic Butter Pumpkin Spaghetti is a delightful dish that combines the warmth of pumpkin with the richness of garlic and butter. It’s a simple yet comforting meal that is perfect for autumn or any time of year. The flavors blend together beautifully, and the addition of Parmesan cheese gives it a creamy finish. Plus, it’s a great way to enjoy seasonal produce!
How to Make Garlic Butter Pumpkin Spaghetti
Ingredients
- 3 cups cubed pumpkin or butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 oz spaghetti
- 3 tablespoons unsalted butter
- 3–4 garlic cloves, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese, plus more for serving
- Zest of ½ lemon (optional)
- 2 tablespoons chopped fresh parsley or sage
Directions
- Roast the pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Make the garlic butter: In a large skillet over medium heat, melt butter. Add garlic and red pepper flakes (if using), and sauté for 1–2 minutes until fragrant but not browned.
- Toss everything together: Add the roasted pumpkin and cooked spaghetti to the skillet. Toss gently to coat. If the mixture seems dry, add a splash of reserved pasta water.
- Finish it off: Stir in Parmesan, lemon zest (if using), and chopped herbs. Taste and season with more salt and pepper if needed.
- Serve warm: Top with extra Parmesan and a few more herbs for good measure.
How to Serve Garlic Butter Pumpkin Spaghetti
This dish is best served warm. You can garnish it with extra Parmesan cheese and fresh herbs like parsley or sage. It pairs nicely with a green salad or some crusty bread for a more complete meal.
How to Store Garlic Butter Pumpkin Spaghetti
If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for about 2 to 3 days. To reheat, you can warm it in a skillet over low heat, adding a bit of olive oil or water to loosen it up if needed.
Tips to Make Garlic Butter Pumpkin Spaghetti
- Make sure to roast the pumpkin until it’s golden and tender for the best flavor.
- Adjust the amount of garlic depending on how much you love its flavor.
- You can add more herbs like thyme or rosemary for a different twist.
- If you like it spicy, don’t skip the red pepper flakes!
Variation
You can swap out the pumpkin for other veggies like spinach or kale for a different taste and texture. Adding cooked chicken or shrimp can also turn this into a heartier meal.
FAQs
1. Can I use frozen pumpkin?
Yes, you can use frozen pumpkin cubes. Just make sure to thaw and drain any excess water before roasting.
2. Is it possible to make this recipe vegan?
Yes, you can use plant-based butter and nutritional yeast instead of Parmesan for a vegan version.
3. What can I serve with Garlic Butter Pumpkin Spaghetti?
This dish goes well with a fresh salad, garlic bread, or steamed vegetables for a balanced meal.
