Recipe by @fridasofiaeats
This Butternut Squash Salmon Spaghetti brings together vegetables and Wild Planet's sustainable sockeye salmon in a creamy pasta that feels comforting without being heavy. Roasting the butternut squash with red onions and cherry tomatoes develops deep, caramelized flavors that transform into a silky sauce when blended with cream. The salmon adds protein and richness, folding gently into the pasta to create pockets of flaky fish throughout.
Recipe by @fridasofiaeats
This Butternut Squash Salmon Spaghetti brings together vegetables and Wild Planet's sustainable sockeye salmon in a creamy pasta that feels comforting without being heavy. Roasting the butternut squash with red onions and cherry tomatoes develops deep, caramelized flavors that transform into a silky sauce when blended with cream. The salmon adds protein and richness, folding gently into the pasta to create pockets of flaky fish throughout.
1 small Butternut Squash (about 20oz or 3 cups cubed)
1 Red Onion, cut into wedges
1 cup Cherry Tomatoes
2-3 Tbsp Olive Oil
Salt and Black Pepper to taste
¾ cup Heavy Cream
½ cup Parmesan Cheese, grated, plus more for serving
2 (6oz) cans Wild Planet Wild Sockeye Salmon
8oz Spaghetti
Fresh Herbs for garnish (optional)
Preheat oven to 425°F
Add cubed butternut squash, red onion wedges, and cherry tomatoes to baking sheet
Drizzle with olive oil
Season with salt and pepper and toss to coat
Roast for 25-30 minutes until vegetables are tender and slightly caramelized
Meanwhile, cook spaghetti according to package directions
Reserve ½ cup pasta water before draining
Add roasted vegetables to blender or food processor
Pour in heavy cream
Blend until smooth, adding pasta water as needed for desired consistency
Transfer sauce to large pan over low heat
Stir in parmesan cheese until melted and creamy
Add cooked spaghetti to pan
Toss until evenly coated in sauce
Gently fold in salmon, breaking it apart lightly with a spoon
Serve warm
Top with extra parmesan and fresh herbs if desired
