Directions
- 1Halve the honeynut squash and scoop out the seeds with a spoon.
- 2Roast the honeynut squash.
- 3Scoop out the roasted honeynut squash flesh.
- 4Press the honeynut squash flesh through a sieve to make a puree.
- 5Pat scallops dry with a paper towel.
- 6Add olive oil to a hot pan.
- 7Sear the scallops in the pan, seasoning them with salt and pepper.
- 8Flip the scallops to sear on the other side.
- 9Add butter to the pan with the scallops.
- 10Continue searing and flipping the scallops until golden brown.
- 11Remove the seared scallops from the pan.
- 12Add olive oil to the pan.
- 13Add minced garlic to the pan and sauté.
- 14Add the squash puree to the pan and mix with the garlic.
- 15Pour pasta water into the pan with the squash puree.
- 16Add chili powder to the squash sauce.
- 17Add cooked pasta (tubetti) to the pan.
- 18Mix the pasta into the squash sauce.
- 19Add grated parmesan cheese to the pasta and sauce.
- 20Mix the parmesan into the pasta and sauce.
- 21Serve the squash pasta in a bowl.
- 22Top the pasta with seared scallops.
- 23Garnish with chopped parsley.
- 24Cut the butternut squash into sections and drizzle with oil for roasting.
- 25Roast the butternut squash.
- 26Peel the skin from the roasted butternut squash.
- 27Place the roasted butternut squash flesh into a food processor.
- 28Blend the butternut squash until pureed.
- 29Add olive oil to a pan.
- 30Add garlic and butternut squash puree to the pan.
- 31Pour pasta water into the pan and mix.
- 32Add cooked spaghetti to the pan with the sauce.
- 33Add grated parmesan cheese to the spaghetti and sauce.
- 34Mix the spaghetti, sauce, and parmesan.
- 35Serve the spaghetti on a plate.
- 36Garnish with chopped parsley.
- 37Top with seared scallops.
- 38Drizzle with olive oil and sprinkle with red chili flakes.
Ingredients
- 2 servings pasta of choice (spaghetti, macaroni, penne, tubetti etc)
- 0.5 cup roasted squash puree (butternut squash, or honeynut squash)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- pasta water
- 0.5 cup parmesan grated
- 1 pinch chili powder, like paprika
- red pepper chili flakes
- chopped parsley
- juice from lemon wedge
- 10 scallops
- 2 teaspoons unsalted butter
- 1 tablespoon olive oil
- Kosher salt
- Black pepper
Equipment
knifespoonbaking sheetwhite bowlfrying pantongswooden spoonfood processorfork
Tips
- This recipe works with pretty much any squash that has a similar texture to butternut squash and is not stringy like spaghetti squash.
- Using sweeter squashes like butternut or honeynut is recommended.
- Parmesan can be omitted for those who prefer no cheese with seafood pasta, or served with brown and crispy mushrooms instead.
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