Vegetables Squash Winter Squash Butternut Squash Ham and Butternut Squash Spaghetti 4.7 (109) 84 Reviews 16 Photos Despite the rich and decadent mascarpone, the sauce for this spaghetti is actually pretty light; much of the sauce is chicken broth and squash. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 17, 2024 Save Rate Print Share Add Photo 16 16 16 16 Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 tablespoons olive oil 4 ounces smoked ham, thinly sliced 3 cloves garlic, thinly sliced 1 ½ cups chicken broth 3 cups peeled, seeded, and diced butternut squash 1 pinch crushed red pepper flakes, or to taste salt, or to taste 1 teaspoon ground black pepper, or to taste 1 cup mascarpone cheese 1 tablespoon chopped Italian flat leaf parsley 14 ounces spaghetti finely grated Parmigiano-Reggiano cheese Directions Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes. Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute. Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low. Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot. Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve. I Made It Print 163 home cooks made it! Nutrition Facts (per serving) 808 Calories 41g Fat 87g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 808 % Daily Value * Total Fat 41g 53% Saturated Fat 18g 90% Cholesterol 90mg 30% Sodium 1063mg 46% Total Carbohydrate 87g 32% Dietary Fiber 6g 20% Total Sugars 5g Protein 25g 51% Vitamin C 34mg 38% Calcium 217mg 17% Iron 5mg 25% Potassium 708mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.