Spaghetti Squash with Brown Butter Pumpkin Cream Sauce
Browned butter, cream, sage and pumpkin puree all come together to make the most velvety rich sauce. A sauce that sits on top of tender spaghetti squash noodles. These two come together to create the most decadent low carb and vegetarian dish.
I’ve never been much of a savory pumpkin person. Up until this point, I thought I had preferred it in sweet dishes. Like Pumpkin Bread or my usual once-yearly Pumpkin Spice Latte. It just seemed weird to me. That was until I tried it. Haha. I’ve recently become vegetarian so I’ve experimented with a lot of new foods. And, savory, pumpkin is one of them.
I’m the type of person who makes most of her recipes on the fly and this recipe was no exception. I was playing around in the kitchen one night trying to come up with a sauce for a batch of spaghetti squash I had made earlier in the day. I knew sage and pumpkin went together well and just went for it.
The shining star of this dish is the browned butter. It gives the dish such a deep, nutty flavor. Browned butter is actually pretty easy to make. But, you can easily turn browned butter into burnt butter so let me give you a little more info on the browned butter process.
Butter is made of yellow looking butterfat, water, and milk proteins and these all melt a little differently. As the butter starts to heat you’ll notice it starting to foam a little bit (see photo below). Then, you’ll take the heat up just a bit and the milk proteins will drop to the bottom of the pan. After that, the butter will start to brown. The butter is officially browned once it turns a golden brown color and it starts to give off a nutty aroma. If you leave the butter on the stove after this point it will burn quickly, so be sure to take it off the stove right away. See, it’s not that hard to make!
Spaghetti Squash with Brown Butter Pumpkin Sage Sauce
1 spaghetti squash
2 tbsp butter
1 tbsp avocado oil, plus 2 tbs for baking spaghetti squash
4 garlic cloves, minced
2 garlic cloves, whole
2 small shallots minced
4 leaves of sage, minced, plus more for garnish
1 15 ounce can of pumpkin puree
1/2-3/4 cup of cream
1/2 tsp pepper
2 tsp pink salt
1/2 tsp smoked paprika
1/2 tsp red pepper flakes
3 tbsp parmesan cheese flakes
Preheat oven to 425.
Cut spaghetti squash legnthwise.
Clean out inside of each half.
Cover squash with 1 tbsp of oil each and sprinkle with salt and pepper, and place one clove of garlic inside the center of each half.
Turn squash upside down (skin side will be what you see) and place in baking dish.
Bake for about 35-40 minutes. (if you can easily pierce the squash with a fork it is ready)
Remove from oven and allow to cool.
Once cool, fork "noodles" and set aside.
FOR THE SAUCE
Mince shallot and sauté in oil on medium low, until translucent.
Once shallots are translucent, reduce heat to low.
Add minced garlic, cook until you begin to smell garlic. Remove onions and garlic from the pan and set aside.
Add butter to the pan and continue to cook at low heat until butter starts to foam. At this point you'll increase the heat slightly and watch the butter until it turns brown and solids sink to the bottom of the pan.
At that point you'll remove the pan from the heat and add the pureed pumpkin, the cooked onion/garlic mixture, the cream, sage, and all remaining seasonings.
Simmer on medium-low for 10 minutes. Stirring frequently.
Add spaghetti squash to sauce, top with parmesan cheese, and chopped sage. Serve immediately.
*Cream variation depends on how thick you want the sauce. Start with 1/2 cup of cream and add more if you would like the sauce thinned out.
*Cream can be substituted for chicken stalk.