By Chef Rob Malone, owner/chef The Turntable Restaurant
Extra Thoughts: This may look like a lot of steps, but the dish comes together rather easily. Farmer Phil would suggest doubling the amounts in step #2.
Food Prep: This can also be a vegetarian option without the sausage. Serves 4
Ingredients:
- 1 medium spaghetti squash (halved and seeds removed)
- 2 cups butternut squash (peeled and cubed)
- 2 medium carrots (peeled and sliced into rounds)
- 1 large apple (cored and diced)
- 3 cups fresh spinach
- 3 cloves garlic (minced)
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tbsp maple syrup (optional, for added sweetness)
- Salt and pepper to taste
- 1 lb. sausage, browned (optional)
Instructions
Step 1: Roast the Squash and Carrots
Preheat your oven to 400°F (200°C).
1. Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper.
2. On another baking sheet, toss the butternut squash cubes and carrot slices with 1.5 tbsp olive oil, smoked paprika, and a pinch of salt and pepper. Spread into an even layer.
3. Roast both sheets in the oven. The spaghetti squash will take about 40-50 minutes to become tender, while the butternut squash and carrots will take 25-30 minutes. Toss the latter halfway through.
Step 2: Sauté the Spinach and Apples
1. Heat the remaining olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant (about 1 minute).
3. Add the diced apple and cook for 3-4 minutes until slightly softened.
4. Add the spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt and cinnamon for a sweet-savory flavor.
Step 3: Assemble the Dish
1. Use a fork to scrape the spaghetti squash flesh into noodle-like strands and divide among 4 bowls.
2. Top with the roasted butternut squash, carrots, sausage and the garlicky apple-spinach mixture.
3. Drizzle with maple syrup (if using) for a touch of sweetness, and serve warm.
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