Squash Pasta with Seared Scallops

110 mins
Serves 2
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Directions

  1. 1Halve the honeynut squash and scoop out the seeds with a spoon.
  2. 2Halve the honeynut squash and scoop out the seeds with a spoon.
  3. 3Halve the honeynut squash and scoop out the seeds with a spoon.
  4. 4Roast the honeynut squash.
  5. 5Roast the honeynut squash.
  6. 6Roast the honeynut squash.
  7. 7Scoop out the roasted honeynut squash flesh.
  8. 8Scoop out the roasted honeynut squash flesh.
  9. 9Scoop out the roasted honeynut squash flesh.
  10. 10Press the honeynut squash flesh through a sieve to make a puree.
  11. 11Press the honeynut squash flesh through a sieve to make a puree.
  12. 12Press the honeynut squash flesh through a sieve to make a puree.
  13. 13Pat scallops dry with a paper towel.
  14. 14Pat scallops dry with a paper towel.
  15. 15Pat scallops dry with a paper towel.
  16. 16Add olive oil to a hot pan.
  17. 17Add olive oil to a hot pan.
  18. 18Add olive oil to a hot pan.
  19. 19Sear the scallops in the pan, seasoning them with salt and pepper.
  20. 20Sear the scallops in the pan, seasoning them with salt and pepper.
  21. 21Sear the scallops in the pan, seasoning them with salt and pepper.
  22. 22Flip the scallops to sear on the other side.
  23. 23Flip the scallops to sear on the other side.
  24. 24Flip the scallops to sear on the other side.
  25. 25Add butter to the pan with the scallops.
  26. 26Add butter to the pan with the scallops.
  27. 27Add butter to the pan with the scallops.
  28. 28Continue searing and flipping the scallops until golden brown.
  29. 29Continue searing and flipping the scallops until golden brown.
  30. 30Continue searing and flipping the scallops until golden brown.
  31. 31Remove the seared scallops from the pan.
  32. 32Remove the seared scallops from the pan.
  33. 33Remove the seared scallops from the pan.
  34. 34Add olive oil to the pan.
  35. 35Add olive oil to the pan.
  36. 36Add olive oil to the pan.
  37. 37Add minced garlic to the pan and sauté.
  38. 38Add minced garlic to the pan and sauté.
  39. 39Add minced garlic to the pan and sauté.
  40. 40Add the squash puree to the pan and mix with the garlic.
  41. 41Add the squash puree to the pan and mix with the garlic.
  42. 42Add the squash puree to the pan and mix with the garlic.
  43. 43Pour pasta water into the pan with the squash puree.
  44. 44Pour pasta water into the pan with the squash puree.
  45. 45Pour pasta water into the pan with the squash puree.
  46. 46Add chili powder to the squash sauce.
  47. 47Add chili powder to the squash sauce.
  48. 48Add chili powder to the squash sauce.
  49. 49Add cooked pasta (tubetti) to the pan.
  50. 50Add cooked pasta (tubetti) to the pan.
  51. 51Add cooked pasta (tubetti) to the pan.
  52. 52Mix the pasta into the squash sauce.
  53. 53Mix the pasta into the squash sauce.
  54. 54Mix the pasta into the squash sauce.
  55. 55Add grated parmesan cheese to the pasta and sauce.
  56. 56Add grated parmesan cheese to the pasta and sauce.
  57. 57Add grated parmesan cheese to the pasta and sauce.
  58. 58Mix the parmesan into the pasta and sauce.
  59. 59Mix the parmesan into the pasta and sauce.
  60. 60Mix the parmesan into the pasta and sauce.
  61. 61Serve the squash pasta in a bowl.
  62. 62Serve the squash pasta in a bowl.
  63. 63Serve the squash pasta in a bowl.
  64. 64Top the pasta with seared scallops.
  65. 65Top the pasta with seared scallops.
  66. 66Top the pasta with seared scallops.
  67. 67Garnish with chopped parsley.
  68. 68Garnish with chopped parsley.
  69. 69Garnish with chopped parsley.
  70. 70Cut the butternut squash into sections and drizzle with oil for roasting.
  71. 71Cut the butternut squash into sections and drizzle with oil for roasting.
  72. 72Cut the butternut squash into sections and drizzle with oil for roasting.
  73. 73Roast the butternut squash.
  74. 74Roast the butternut squash.
  75. 75Roast the butternut squash.
  76. 76Peel the skin from the roasted butternut squash.
  77. 77Peel the skin from the roasted butternut squash.
  78. 78Peel the skin from the roasted butternut squash.
  79. 79Place the roasted butternut squash flesh into a food processor.
  80. 80Place the roasted butternut squash flesh into a food processor.
  81. 81Place the roasted butternut squash flesh into a food processor.
  82. 82Blend the butternut squash until pureed.
  83. 83Blend the butternut squash until pureed.
  84. 84Blend the butternut squash until pureed.
  85. 85Add olive oil to a pan.
  86. 86Add olive oil to a pan.
  87. 87Add olive oil to a pan.
  88. 88Add garlic and butternut squash puree to the pan.
  89. 89Add garlic and butternut squash puree to the pan.
  90. 90Add garlic and butternut squash puree to the pan.
  91. 91Pour pasta water into the pan and mix.
  92. 92Pour pasta water into the pan and mix.
  93. 93Pour pasta water into the pan and mix.
  94. 94Add cooked spaghetti to the pan with the sauce.
  95. 95Add cooked spaghetti to the pan with the sauce.
  96. 96Add cooked spaghetti to the pan with the sauce.
  97. 97Add grated parmesan cheese to the spaghetti and sauce.
  98. 98Add grated parmesan cheese to the spaghetti and sauce.
  99. 99Add grated parmesan cheese to the spaghetti and sauce.
  100. 100Mix the spaghetti, sauce, and parmesan.
  101. 101Mix the spaghetti, sauce, and parmesan.
  102. 102Mix the spaghetti, sauce, and parmesan.
  103. 103Serve the spaghetti on a plate.
  104. 104Serve the spaghetti on a plate.
  105. 105Serve the spaghetti on a plate.
  106. 106Garnish with chopped parsley.
  107. 107Garnish with chopped parsley.
  108. 108Garnish with chopped parsley.
  109. 109Top with seared scallops.
  110. 110Top with seared scallops.
  111. 111Top with seared scallops.
  112. 112Drizzle with olive oil and sprinkle with red chili flakes.
  113. 113Drizzle with olive oil and sprinkle with red chili flakes.
  114. 114Drizzle with olive oil and sprinkle with red chili flakes.

Ingredients

  • 2 servings pasta of choice (spaghetti, macaroni, penne, tubetti etc)
  • 2 servings pasta of choice (spaghetti, macaroni, penne, tubetti etc)
  • 2 servings pasta of choice (spaghetti, macaroni, penne, tubetti etc)
  • 0.5 cup roasted squash puree (butternut squash, or honeynut squash)
  • 0.5 cup roasted squash puree (butternut squash, or honeynut squash)
  • 0.5 cup roasted squash puree (butternut squash, or honeynut squash)
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • pasta water
  • pasta water
  • pasta water
  • 0.5 cup parmesan grated
  • 0.5 cup parmesan grated
  • 0.5 cup parmesan grated
  • 1 pinch chili powder, like paprika
  • 1 pinch chili powder, like paprika
  • 1 pinch chili powder, like paprika
  • red pepper chili flakes
  • red pepper chili flakes
  • red pepper chili flakes
  • chopped parsley
  • chopped parsley
  • chopped parsley
  • juice from lemon wedge
  • juice from lemon wedge
  • juice from lemon wedge
  • 10 scallops
  • 10 scallops
  • 10 scallops
  • 2 teaspoons unsalted butter
  • 2 teaspoons unsalted butter
  • 2 teaspoons unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • Black pepper
  • Black pepper
  • 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.
Squash Pasta with Seared Scallops | Clip Recipe