- 1 medium butternut squash, peeled and left whole
- 1 tablespoon olive oil
- salt, to taste, plus plenty more for pasta water
- pepper, to taste
- 1/2 lb thin spaghetti
- 6 tablespoons unsalted butter, divided
- 1 clove garlic, grated
- 1/2 cup fresh breadcrumbs
- 1/4 cup almonds, finely chopped or crushed
- 1 teaspoon finely chopped fresh rosemary
- 1 sprig rosemary, left whole
- 1 lemon, juiced
- 1–2 balls of burrata cheese
- Preheat the oven to 425 degrees F. Use a spiralizer to make long, thin noodles out of the butternut squash. This is easiest to do if you leave the squash whole (I learned the hard way). If you don’t have a spiralizer, you can cut the squash into strips or small chunks.
- Place the squash on a sheet pan and toss with olive oil, salt and pepper. Roast for about 15-20 minutes, or until the squash is just cooked through but not mushy (this will take longer for cubed squash).
- Bring a large pot of water up to a boil. Season liberally with salt, then drop in the pasta and give it a stir.
- While the pasta cooks, heat 1 tablespoon of butter in a medium saute pan and let it cook until it just starts to brown. Add the grated garlic, breadcrumbs, crushed almonds, and chopped rosemary, then stir with a wooden spoon until toasted, about 5 minutes.
- Transfer the breadcrumbs to a plate, then wipe out the pan and melt the remaining 5 tablespoons of butter. When the butter begins to turn brown and smell nutty, lower the heat, add the sprig of rosemary and saute for one minute.
- Drain the pasta when it’s al dente (about 8 minutes), and reserve 1 cup of pasta water. Add the pasta directly to the pan and toss it around, then add the butternut squash and a splash of pasta water to loosen it up. Season with salt and pepper as needed. Gently toss the pasta around until the butternut squash is evenly distributed and it has a nice saucy consistency. Add more pasta water as needed.
- Transfer to a serving dish and top with the toasted almond breadcrumbs. Tear the burrata over top and serve immediately.