Name: Butternut & Spaghetti Squash Comfort Bowl
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: US
Ingredients: 1 (1 1/2 pound) butternut squash, halved lengthwise and seeded; 1 (1 pound) spaghetti squash, halved lengthwise and seeded; 0.75 cup low-sodium chicken stock; 0.75 cup milk; 0.75 cup grated Cheddar cheese; 2 tablespoons grated Parmesan cheese; 0.5 teaspoon ground black pepper; 0.5 teaspoon cayenne pepper; 0.25 teaspoon ground nutmeg; Salt to taste; 0.25 cup dry bread crumbs, or to taste

Embrace the season with this vibrant and comforting dish! Silky butternut squash puree mingles with delicate strands of spaghetti squash, creating a symphony of textures and flavors that will warm you from the inside out.

Follow The Directions

01

Step

Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with foil. (Prep time: 5 minutes)

02

Step

Place the butternut squash halves, cut-sides up, on the prepared baking sheet. (Prep time: 2 minutes)

03

Step

Bake in the preheated oven until the squash is tender enough to be easily pierced with a fork, approximately 30 to 40 minutes. Remove from the oven and let cool slightly before scooping the flesh into a food processor and pureeing until smooth. (Cook time: 40 minutes, Cool time: 10 minutes)

04

Step

While the butternut squash is roasting, prepare the spaghetti squash. Place the spaghetti squash halves, cut-sides down, in a microwave-safe container. Add about 1 inch of water to the container and microwave on high until the insides are soft and easily shredded, about 12 minutes. Let cool slightly, then use a fork to pull out the strands of flesh. (Cook time: 12 minutes, Cool time: 5 minutes)

05

Step

Transfer the pureed butternut squash to a pot. Add the chicken stock, milk, Cheddar cheese, and Parmesan cheese. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and simmer until the sauce begins to thicken slightly, about 2 minutes. (Cook time: 7 minutes)

06

Step

Stir in the black pepper, cayenne pepper, nutmeg, and salt to taste. Continue to simmer for another 5 minutes, allowing the flavors to meld together beautifully. (Cook time: 5 minutes)

07

Step

Remove the pot from the heat and gently fold in the spaghetti squash strands, ensuring they are evenly coated in the creamy butternut squash sauce. (Prep time: 3 minutes)

08

Step

Ladle the mixture into bowls and sprinkle each serving generously with dry bread crumbs for a delightful textural contrast. Serve immediately and enjoy! (Prep time: 2 minutes)

For an extra layer of flavor, try roasting a few cloves of garlic alongside the butternut squash. Squeeze the roasted garlic into the puree for a delicious depth.
If you prefer a vegan version of this dish, substitute the chicken stock with vegetable broth, the milk with plant-based milk (such as almond or soy milk), and the Cheddar and Parmesan cheeses with vegan cheese alternatives.
Adjust the amount of cayenne pepper according to your spice preference. A pinch of red pepper flakes can also be added for an extra kick.
To prevent the butternut squash from drying out during roasting, you can brush the cut sides with a little olive oil before placing them on the baking sheet.