Ham and Butternut Squash Spaghetti Recipe - Allrecipes.com
Ham and Butternut Squash Spaghetti Recipe
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Simple Ham and Squash Spaghetti
See how to make creamy smoked ham and butternut squash spaghetti. See more
  • READY IN 50 mins

Ham and Butternut Squash Spaghetti

Recipe by  

"Despite the rich and decadent mascarpone, the sauce for this spaghetti is actually pretty light; much of the sauce is chicken broth and squash."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
  2. Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
  3. Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
  4. Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
  5. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
  6. Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2013

Delish! I made one minor change: I roasted the squash in the oven and used the already cooked squash in the recipe. I did this because it is so easy to peel/dice cooked butternut squash and such a pain to cut the skins off/dice raw squash.

Most Helpful Critical Review
Oct 30, 2014

Everything was fine until the mascarpone cheese. Once that was added the flavor was so terrible that I couldn't eat it.

Nov 01, 2012

This was dinner tonight and it was SO GOOD! I suspect the mascarpone cheese might hold some people back from making it. I wanted to include it but couldn't get to the store so I whipped together cream cheese and some kefir and it worked just fine! Maybe the mascarpone would have been even better, I'll try it sometime, but google substitutions using what you have if that's the only thing standing in your way from this creamy, and delicious pasta meal.

Oct 15, 2014

My husband and I loved this creative combo. We followed the recipe exactly.

Dec 27, 2012


Oct 13, 2014

Tried with Mexican chorizo, sans oil. Subbed cilantro for parsley, crema for the marscapone and cotija for the Parmesan. Delicious!

Oct 10, 2014

Super yummy, alfredo with a squashy twist. Nice.

Sep 23, 2014

LOVED IT and served it for my in-laws and they loved it! Did some modifications: Cut my butternut squash in half, add a pool of water, and baked at 375 for 1.5 hours. (Since my butternut squash was so large I doubled the recipe). Once done baking I removed the peel, and started following the directions. My local grocery store was sold out of mascarpone, so I used reg cream cheese. I highly recommend baking the squash as it makes for a great sauce (just like regular tomato sauce and spaghetti). The first time I served it, I did it over whole wheat pasta, the second time I used reg fettuccine - I will only use fettuccine for the recipe moving forward. I served with garlic toast and Cesar salad!


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  • Calories
  • 813 kcal
  • 41%
  • Carbohydrates
  • 87.3 g
  • 28%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 41.3 g
  • 64%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 1423 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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