Autumn Spaghetti O's

Fall is a season that begs for a COZY NOSTALGIA, let's meet that plea with grown up Spaghetti O's. Turkey sage meatballs and the classic O shaped pastas bathed in a roasted garlic squash white wine herby sauce.

Serves 4-6 | Level: Beginner

---

---

Ingredients

Roasted garlic and squash puree: 

• 1.8-2 pounds Honeynutt (or butternut) halved and seeds removed 

• 1-2 bulbs of garlic with the top cut to expose all the cloves 

• Oil, salt and pepper to season 

• 2 cups chicken stock (or bone broth) 

Turkey sage meatballs: 

• 1 pound ground turkey breast 

• 2tbs fresh herbs (sage, marjoram thyme for me) 

• 1 teaspoon onion powder 

• 1 teaspoon smoked paprika 

• 1 teaspoon coarse salt 

• 1/4 cup breadcrumbs 

• 1/2 lemon juices 

Spaghetti O’s:

• Meatballs from above 

• Puree from above 

• 1 tablespoon butter 

• 1/4 teaspoon cayenne 

• Salt and pepper to taste 

• Pinch nutmeg

• 1/2 cup dry white wine

• 1 cup water 

• 250g dried spaghetti O’s pasta 

• 135g ish of grated cheese (I used potato gouda and parm) 

• 2-3 tablespoons fresh herbs (same mix as for the meatballs) 

Method

For the Puree: Preheat oven to 350F. Drizzle garlic with oil and wrap in parchment. Drizzle exposed squash halves with oil, salt pepper, put exposed side down in a roasting pan with garlic. Bake for 45minutes or until fork tender. When it’s cool scoop out the flesh and squeeze the cloves into a blender with the broth. Puree and set aside. 

For the Meatballs: Mix it all thoroughly, and roll into meatballs there size of your thumbnail. Unless you have large thumbnails then… half a thumbnail. I timed myself and this took a total of 18 minutes to mix and subsequently roll them all out. Store in fridge until using. 

For the Spaghetti O's: Add butter, cayenne, salt, pepper, nutmeg into a pan on medium heat. When melted add the meatballs and cook for about five minutes, stirring, until you see no more pink. Add in the wine and the dry pasta, stir and allow the wine to mostly absorb before adding the puree and water. Stir to combine and simmer with the lid on, stirring occasionally, for about 25 minutes. When the pasta is al dente, add herbs and cheese, adjust salt and pepper, and maybe one more splash of wine to the top, stir. Let it sit with the lid on and the heat off for another five minutes.

https://youtube.com/shorts/HZH0r3ZS2Io?si=xgnyguh0Eo4t1Qzh

Happy Eating! Did you make this? Tell me how it went below!

xoxo Slone's Kitchen