I know I’m breaking my own blogging rules by sharing a pumpkin recipe before October, but sometimes you have to seize the moment. My mom came over to wrangle the kids so I could finally bring this idea to life. When free childcare arrives, you cook the pumpkin dish and move on. Besides, fall feels close enough to me already.
I almost went to a pumpkin patch today — who even am I? The weather was perfect, but instead I let the kids play in the yard and tackled laundry. Not exactly thrilling, but productive.
This season always fattens up my mental to-do list. Birthdays, holidays, errands — new contacts, a car seat for Jack, pumpkins to buy, cars to wash, blog posts to write, and the washing machine that slides across the floor while running. I’m also trying to learn video-making for the blog and figure out childcare while juggling it all. It’s a lot.
So, yeah.
While I shove the endless list into the back corner of my brain, I still do the small everyday things: reading five to ten books to Andy before he goes in his crib, even though it takes half an hour; wondering what lessons come from reading Jack and the Beanstalk every night. Think about it — Jack steals gold, his mom benefits and encourages him, then they live happily ever after despite the giant’s danger. What are the takeaways here?
Maybe I’m overanalyzing. Maybe it’s time to chip away at the to-do list instead of getting distracted by storybook ethics.
At least I managed to create this veggie-packed masterpiece that Jack—naturally, not Andy—devoured. The squash and pumpkin add a gentle sweetness, but the dish doesn’t scream “vegetables.” It’s a bit involved, but breaking it into steps makes it manageable: roast the veggies one day, make the sauce the next, then cook the pasta and bake the pie on the final day. That spreads the work over a few evenings and keeps it doable.
Or you can just call your mom, complain about how busy you are, and she’ll show up to help — mine always does.
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 -
1
Cup
Freshly grated gouda -
1/2
Cup
Freshly grated white cheddar -
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
-
Preheat oven to 425°F (220°C).
-
Place the cut squash and chopped onion in a baking dish. Toss with sea salt, pepper, smoked paprika, coconut oil, and 1 tablespoon of butter. Roast for about 20 minutes, until tender and lightly golden at the edges. Let cool while you prepare the pasta and sauce.
-
Boil pasta water and cook the spaghetti until just shy of al dente. Drain and set aside.
-
When the roasted squash has cooled slightly, add it to a food processor with the pumpkin puree and 1 cup of milk. Puree until smooth.
-
In a large pot, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook briefly, then reduce heat to low and slowly whisk in 2 cups of milk until smooth. Increase heat to medium and continue whisking until the sauce thickens. Stir in the cheeses, reserving about 3/4 cup for the topping, the mustard, and the squash-pumpkin puree. Combine well.
-
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
-
Temper the eggs by stirring a spoonful of the hot sauce into the beaten eggs, then whisking that mixture back into the sauce. Whisk vigorously to combine.
-
Place the cooked spaghetti into the prepared springform pan. Pour the sauce over the noodles, toss gently to coat and spread evenly. Sprinkle the reserved cheese over the top, then finish with breadcrumbs.
-
Bake for 45–50 minutes, until set and golden on top.
-
Allow the pie to cool at least 20 minutes before slicing and serving.