I know I’m breaking my own blogging rules by sharing a pumpkin recipe before October. The truth is my mom came over to help with the kids so I could finally bring this idea to life. When you have free childcare, you seize the moment, make your pumpkin recipe, and stop overthinking it. Besides, it practically feels like October, right?
I almost went to a pumpkin patch today—who even am I? The weather was gorgeous, and instead I let the kids play in the yard while I tackled laundry. Thrilling, I know.
Laundry felt manageable compared to the jumble in my head. This time of year my mental to-do list explodes: birthdays, holidays, new contacts and glasses, a new car seat for Jack, pumpkins to buy, cars to wash, blog posts to draft, a washing machine that hops around when it runs, video ideas to try, and who will watch the kids while I do it all? Aaaahhh!
So, yeah.
While I shove that list into the deepest corner of my brain, I try to get through each day and do as much as possible. I read five to ten books to Andy before he agrees to go into his crib—then it still takes another 30 minutes. I find myself analyzing what I’m teaching him when I read Jack and the Beanstalk every night. Jack steals gold, his mother seems pleased and tells him to take more, despite the giant who eats people. Later she complains when the money runs out, then Jack steals again and they nearly kill the giant, and everyone lives happily ever after. What lesson is that?
Maybe I’m overanalyzing. Perhaps it’s time to attack the to-do list so I stop distracting myself with trivial worries.
At least I managed to create this veggie-packed masterpiece that Jack (not Andy, naturally) devoured. The butternut squash and pumpkin are subtle—just a gentle sweetness in the background. This recipe is a bit labor-intensive, but breaking it into steps makes it easy to manage during a busy week: roast the vegetables one night, make the sauce the next day, and cook and bake the pie the following evening. Simple and doable.
Or you can just call your mom, complain about how busy you are, and she’ll show up to help—trust me, it works. Love you, Mom!
Cheesy Butternut Squash and Pumpkin Spaghetti Pie
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 Cooked Spaghetti Noodles
- 1/2 Cup Breadcrumbs
Instructions
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Preheat oven to 425°F (220°C).
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Place the cut squash and chopped onion in a baking dish. Add salt, pepper, smoked paprika, coconut oil, and 1 tablespoon butter. Roast for about 20 minutes until tender and lightly golden at the edges. Let cool while preparing the pasta and sauce.
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Cook the spaghetti in boiling water until just al dente so it finishes cooking in the oven. Drain and set aside.
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When the squash has cooled, combine it with the pumpkin puree and 1 cup of milk in a food processor. Puree until completely smooth.
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In a large pot, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour to make a roux, then reduce heat to low and add 2 cups of milk, whisking until smooth. Increase heat to medium and continue whisking until the sauce thickens. Stir in the cheeses, reserving about 3/4 cup for topping, then add the mustard and the pumpkin-squash puree. Whisk to combine.
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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
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Remove the sauce from heat. Temper the beaten eggs by whisking a spoonful of the hot sauce into the eggs, then pour the egg mixture back into the pot and whisk quickly to combine.
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Place the noodles in the prepared springform pan and pour the sauce over them. Toss gently to combine and spread noodles evenly. Sprinkle the reserved cheese over the top and finish with breadcrumbs.
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Bake for 45–50 minutes, until the pie is set and golden on top.
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Allow the pie to cool for at least 20 minutes before slicing and serving.