Despite the rich and decadent mascarpone, the sauce for this spaghetti is actually pretty light; much of the sauce is chicken broth and squash.

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.

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  • Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.

  • Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.

  • Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.

  • Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

808 calories; 41.1 g total fat; 90 mg cholesterol; 1063 mg sodium. 87 g carbohydrates; 25.3 g protein; Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2013
Delish! I made one minor change: I roasted the squash in the oven and used the already cooked squash in the recipe. I did this because it is so easy to peel/dice cooked butternut squash and such a pain to cut the skins off/dice raw squash. Read More
(19)

Most helpful critical review

Rating: 1 stars
09/08/2015
Everything was fine until the mascarpone cheese. Once that flavor was added I did not care for it at all. Read More
93 Ratings
  • 5 star values: 73
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/06/2013
Delish! I made one minor change: I roasted the squash in the oven and used the already cooked squash in the recipe. I did this because it is so easy to peel/dice cooked butternut squash and such a pain to cut the skins off/dice raw squash. Read More
(19)
Rating: 5 stars
10/06/2013
Delish! I made one minor change: I roasted the squash in the oven and used the already cooked squash in the recipe. I did this because it is so easy to peel/dice cooked butternut squash and such a pain to cut the skins off/dice raw squash. Read More
(19)
Rating: 5 stars
11/01/2012
This was dinner tonight and it was SO GOOD! I suspect the mascarpone cheese might hold some people back from making it. I wanted to include it but couldn't get to the store so I whipped together cream cheese and some kefir and it worked just fine! Maybe the mascarpone would have been even better I'll try it sometime but google substitutions using what you have if that's the only thing standing in your way from this creamy and delicious pasta meal. Read More
(13)
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Rating: 5 stars
09/23/2014
LOVED IT and served it for my in-laws and they loved it! Did some modifications: Cut my butternut squash in half add a pool of water and baked at 375 for 1.5 hours. (Since my butternut squash was so large I doubled the recipe). Once done baking I removed the peel and started following the directions. My local grocery store was sold out of mascarpone so I used reg cream cheese. I highly recommend baking the squash as it makes for a great sauce (just like regular tomato sauce and spaghetti). The first time I served it I did it over whole wheat pasta the second time I used reg fettuccine - I will only use fettuccine for the recipe moving forward. I served with garlic toast and Cesar salad! Read More
(7)
Rating: 5 stars
10/15/2014
My husband and I loved this creative combo. We followed the recipe exactly. Read More
(5)
Rating: 5 stars
02/17/2014
Amazing! Didn't have mascarpone so I substituted it with 1 cup cream cheese 2 tbsp butter and 1/4 cup of heavy cream. I added of bit of flour to thicken the sauce and also doubled the amount of ham. This recipe is a keeper! Read More
(5)
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Rating: 5 stars
10/13/2014
Tried with Mexican chorizo sans oil. Subbed cilantro for parsley crema for the marscapone and cotija for the Parmesan. Delicious! Read More
(4)
Rating: 5 stars
12/27/2012
Delicious! Read More
(4)
Rating: 5 stars
10/10/2014
Super yummy alfredo with a squashy twist. Nice. Read More
(4)
Rating: 5 stars
01/16/2014
This was absolutely amazing!!!! I made 2 different versions - one like in the recipe and one vegetarian with vegetable broth and without the ham - both sooo delicious!! Will make this again soon! Read More
(2)
Rating: 1 stars
09/08/2015
Everything was fine until the mascarpone cheese. Once that flavor was added I did not care for it at all. Read More