Butternut Squash Salmon Spaghetti
Fall dinners don’t have to be complicated, and this one is proof! I teamed up with Wild Planet to make this creamy butternut squash spaghetti using their Wild Sockeye Salmon, which is sustainably caught and packed with flavor. Definitely a new go to for weeknights this season! 🍂🥰
Ingredients
- (serves ~4):
- 1 small butternut squash (about 20 oz / roughly 3 cups cubed)
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2–3 tablespoons olive oil
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- Salt, to taste
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cans Wild Planet 6 oz Wild Sockeye Salmon
- 8 oz spaghetti
- Optional: extra Parmesan cheese and fresh herbs for serving
Instructions
1. Preheat the oven to 425°F (220°C).
2. Add the cubed butternut squash, red onion, and cherry tomatoes to a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Roast for 25–30 minutes, until the vegetables are tender and slightly caramelized.
4. Meanwhile, cook the spaghetti according to package directions. Reserve about 1/2 cup of pasta water before draining.
5. Add the roasted vegetables to a blender or food processor. Pour in the heavy cream and blend until smooth, adding a splash of pasta water as needed to reach your desired consistency.
6. Transfer the sauce to a large pan over low heat. Stir in the seasoning and Parmesan cheese until melted and creamy.
7. Add the cooked spaghetti to the pan and toss until evenly coated in the sauce.
8. Gently fold in the Wild Planet Wild Sockeye Salmon, breaking it apart lightly with a spoon
9. Serve warm, topped with extra Parmesan and fresh herbs if you
