Go Back
Print

Cheesy Butternut Squash and Pumpkin Spaghetti Pie

The best seasonal spaghetti pie. Three cheeses, butternut squash, and pumpkin combine to make the sweetest and cheesiest veggie packed sauce.
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings 1 , 9 inch Pie or 8 slices

Ingredients

  • 12 Ounces Cut Butternut Squash
  • 1/2 Sweet Onion peeled and chopped
  • 2 Teaspoons Coconut Oil
  • 3 Tablespoons Unsalted Butter
  • 1/2 Teaspoon Sea Salt
  • Freshly Ground Black Pepper
  • 1/4 Teaspoon Smoked Paprika
  • 3 Cups Skim Milk
  • 1 Cup Pumpkin Puree
  • 1 Cup Freshly Grated Sharp Cheddar cheese
  • 1 Cup Freshly Grated Gouda Cheese
  • 1/2 Cup Freshly Grated White cheddar Cheese
  • 2 Tablespoons All Purpose Flour
  • 1 Tablespoon Spicy Whole Grain Mustard
  • 3 Lightly beaten Large Eggs
  • 1 Pound of Cooked Spaghetti Noodles
  • 1/2 Cup Breadcrumbs

Instructions

  1. Preheat oven to 425 degrees.
  2. Add the cut squash and chopped onion along with the salt, pepper, paprika, coconut oil, and 1 tablespoon of butter to a baking dish. Bake for 20 minutes until tender and ever so slightly golden on the edges. Let the veggies cool while you cook the pasta and make the sauce.
  3. Boil the water and cook the noodles until al dente, not cooked all the way through. Drain and set off to the side.
  4. Once the squash has cooled, add it along with the pumpkin puree and 1 cup of milk to a food processor. Puree until completely smooth.
  5. In a large pot, melt the 2 tablespoons of butter over medium heat. Once melted, whisk in the butter. Reduce heat to low, pour in the 2 cups of milk. Whisk to combine. Increase heat to medium, keep whisking. Once the sauce thickens, add the cheeses (reserving about 3/4 cup of cheese for the topping), mustard, and the puree. Whisk to combine.
  6. Preheat oven to 325 degrees F. Grease the inside of a 9 inch springform pan.
  7. After the cheese completely melts and the sauce is combined, remove from heat. Add a spoonful of the sauce to the beaten eggs, whisk to combine. Pour the egg mixture into the sauce and whisk vigorously to combine.
  8. Pour the noodles into the springform and cover with the sauce. Give it a little mix/toss to combine and spread the noodles out. Sprinkle the cheese on top of the noodles and sauce. Cover with breadcrumbs.
  9. Bake for 45-50 minutes until set and golden.
  10. Let cool for at least 20 minutes before slicing and serving.