Brown Butter Herbed Stripetti Squash
Let's cut to the chase: what the heck is a stripetti squash? Is it striped? Uh, yeah. Is it a squash? Uh, yeah. Is it related to a spaghetti squash? Uh, yeah. IT'S A CROSS BETWEEN A DELICATA AND A SPAGHETTI SQUASH! Don't ask me why it isn't called a delighetti squash (obviously I should be in charge of all squash naming from here on out). Or maybe spelicata squash? Anyways.
I've told you about my delicata obsession as of late - I seriously can.not.stop. and am 100% fine with that. So last week, I had an idea to make something with spaghetti squash and headed to the store to get one. Then I saw it: THE STRIPETTI! When I read the label and saw the description (delicata cross with spaghetti) I was like "Ummmm omg YES!" so obviously, I bought one. YAASS!
To be honest, I have a hard time with spaghetti squash. I don't love them. I don't hate them, or even dislike them, but I almost always choose a different squash. HOWEVER: crossed with a delicata (sweetness! literally!), I'm sold! You can have the fun texture of spaghetti squash (which tricks you into thinking you're eating some texturally interesting something. I guess you actually are, so it isn't really a trick...) but with a flavor I prefer. HECK YEAH!
But then we take it a step further, in the flavor department, because 1) brown butter and, 2) herbs. Like, all the herbs in the land. By that I mean three herbs (Oregano, basil, mint) but IN FREAKING ABUNDANCE! Ooooh so good. Remember when I became obsessed with using all the fresh herbs ever because Vietnam taught me that's how *all* food should be? Yeah. YEAH! Add some pepitas (!!) and salt & pepper and BOOM: you have a delish meal.
I ate this plain, I ate it with eggs, I ate it on toast, I ate it with mushrooms... the possibilities are endless. Add some avocado! Obviously add some cheese - I had parmesan, and it was perfect. Put it with some actual #carbface noodles! Or over another grain! Or in a green salad! I actually did that one, too. It was great! Sooooo go fine a stripetti (or just use a spaghetti. I won't care.) and tell me how you ate this. If your answer is "straight out of the shell" or "face-planted into the squash" I'll be so proud.
Happy weekend! xoxo
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Brown Butter Herbed Stripetti Squash
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 4-6 1x
Ingredients
- 1 stripetti squash
- ½ cup unsalted butter
- ⅓ cup fresh chopped basil
- ⅛ cup fresh oregano leaves
- ¼ cup fresh mint leaves
- ¼ cup pepitas (pumpkin seeds)
- salt & pepper
- parmesan, for serving
Instructions
- Preheat the oven to 400F. Cut the squash in half, lengthwise, and scoop out the seeds. Put the cut-side down in a baking dish, fill with 1" of water, and bake for 35-40 minutes, or until the flesh is tender. Remove from the oven when done!
- While the squash is cooling a bit, brown the butter. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won't continue to cook. Let the butter cool for 5-10 minutes before proceeding.
- Once the squash is cool enough to handle, use a fork to scrape out the "noodles". Toss with the herbs, browned butter, pepitas, and salt & pepper to taste.
- Serve topped with parmesan!
I don't think I've ever heard of this little squash but I LOVE it already. Delicatas are some of my favorite so I'm totally into this idea. Where did you find this bad boy?
I hadn't either, but LOVE delicata! Definitely worth checking out. I found mine in the organic section at Fred Meyer!
Did you use roasted/salted or raw pepitas?
I haven't tried this yet, but I intend to as I have one stripetti sitting in my kitchen!
thanks,
Terri
Awesome! I hope you enjoy it, Terri! xo
Thanks for this recipe! This is my first time cooking stripetti squash. I ended up cooking mine about 80 min until it was soft. The browned butter was fabulous! I have cooked for years but this is the first time I have done the browned butter and I couldn’t bring myself to using 1/2 cup so only did1/4 and that was enough for this squash. Also I only had Thai Basil and fresh mint but no fresh oregano so I left the oregano out (no Parmesan cheese either) and it was great. Toasted the pepitas. Super recipe! Thanks!
★★★★★
Glad you liked it, Theresa! xo
Delicious! I only had fresh basil, sage, and parsley. I added the sage to the butter after turning off the heat. Yum!! I enjoyed it so much that I forgot to add pumpkin seeds.
★★★★★
Great! Served it by scooping it right back into the half shells. Lots of parm on top. Both my fiancé and I enjoyed.
★★★★★
I 100% accidentally grew one of these in my garden! Had 3 volunteer mystery squash come from the compost. I let them grow, big beautiful plants, if only to have something big beautiful and green growing in my garden. I was hoping for fruit so I could ID them. Only one grew... It is totally a stripetti (delighetti, spelicata) squash! So presumably one of the mystery plants was a spaghetti and one was a delicata, and they hybridized right there in my garden! (Anyone know how that works? Like... was the female flower the spaghetti squash or was it the delicata squash? Is there a way to tell?!?!) Anyway, it (using this recipe) is on the menu for dinner tonight! I'm going to save the seeds now that I know it's an actual 'thing'. Maybe I'll get another next year.
★★★★★