バターナッツスクワッシュとサーモンのスパゲッティの作り方 #ワイルドプラネット #簡単レシピ #高タンパク質 #シーフード #サーモン

バターナッツスクワッシュとサーモンのスパゲッティの作り方 #ワイルドプラネット #簡単レシピ #高タンパク質 #シーフード #サーモン

This is my idea of a perfect fall dinner. Butternut squash and salmon spaghetti. To make this, I have partnered with Wild Planet and using their wild Sakai salmon. This salmon is sustainably caught and adds the perfect rich flavor to this dinner. You will roast butternut squash, onion, and tomatoes in the oven and then blend it into the smoothest sauce. Toss it with spaghetti, parmesan, and that salmon. This dish is so easy to make. It’s full of flavor and it’s something you can feel good about eating. Let me know if you try [Music]

Recipe by @fridasofiaeats

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

Salt and black pepper, 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:

Preheat the oven to 425°F (220°C).

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.

Roast for 25–30 minutes, until the vegetables are tender and slightly caramelized.

Meanwhile, cook the spaghetti according to package directions. Reserve about 1/2 cup of pasta water before draining.

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.

Transfer the sauce to a large pan over low heat. Stir in the Parmesan cheese until melted and creamy.

Add the cooked spaghetti to the pan and toss until evenly coated in the sauce.

Gently fold in the Wild Planet Wild Sockeye Salmon, breaking it apart lightly with a spoon

Serve warm, topped with extra Parmesan and fresh herbs if you’d like.

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