Recipe by Chef John
"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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smoked ham, thinly sliced
garlic, thinly sliced
1 1/2 cups
peeled, seeded, and diced butternut squash
crushed red pepper flakes, or to taste
salt, or to taste
ground black pepper, or to taste
chopped Italian flat leaf parsley
finely grated Parmigiano-Reggiano cheese
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.
Everything was fine until the mascarpone cheese. Once that was added the flavor was so terrible that I couldn't eat it.
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.
My husband and I loved this creative combo. We followed the recipe exactly.
Super yummy, alfredo with a squashy twist. Nice.
Amazing! Didn't have mascarpone, so I substituted it with 1 cup cream cheese, 2 tbsp butter and 1/4 cup of heavy cream. I added of bit of flour to thicken the sauce and also doubled the amount of ham. This recipe is a keeper!
Tried with Mexican chorizo, sans oil. Subbed cilantro for parsley, crema for the marscapone and cotija for the Parmesan. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Butternut Squash Spaghetti
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 372
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