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.
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.
Fabulous recipe Chef. We had a Honey Baked Ham and I made stock from the bone and used that in place of the chicken stock.. I also added a tablespoon of maple syrup and some fresh ground nutmeg to the sauce. What a hit! This will be on the regular rotation going forewrd.
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!
This was absolutely amazing!!!! I made 2 different versions - one like in the recipe and one vegetarian with vegetable broth and without the ham - both sooo delicious!! Will make this again soon!
I was actually looking for a "spaghetti squash" recipe when i came across this. so, i used the sauce recipe, but since i wanted to use actual spag squash in place of the noodles, i also replaced the butternut squash with frozen green beans since i didn't have any butternut. i didn't have enough ham so i threw in a can of mushrooms as well. it was very, very good! i used more than a pinch of red pepper flakes, and my version was too spicy for my 2-yr old; i'll probably cut back next time.
very good as is but I added some Lebanese pepper which I had made up just to kick it up a bit.
* 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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