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Home » Recipes » Gluten Free

16 October, 2015 By Mary | 11 Comments

Brown Butter Herbed Stripetti Squash

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Brown Butter Herbed Stripetti Squash | thekitchenpaper.com

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.

Brown Butter Herbed Stripetti Squash | thekitchenpaper.com

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!

Brown Butter Herbed Stripetti Squash | thekitchenpaper.com
Brown Butter Herbed Stripetti Squash | thekitchenpaper.com

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!

Brown Butter Herbed Stripetti Squash | thekitchenpaper.com

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.

Brown Butter Herbed Stripetti Squash | thekitchenpaper.com

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

★★★★★ 5 from 3 reviews
  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x
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Ingredients

Units Scale
  • 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

  1. 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!
  2. 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.
  3. 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.
  4. Serve topped with parmesan!

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Reader Interactions

Comments

  1. Erin says

    October 16, 2015 at 3:16 pm

    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?

    Reply
    • Mary says

      October 16, 2015 at 4:06 pm

      I hadn't either, but LOVE delicata! Definitely worth checking out. I found mine in the organic section at Fred Meyer!

      Reply
  2. Teresa Harbaugh says

    October 01, 2017 at 9:07 am

    I haven't tried this yet, but I intend to as I have one stripetti sitting in my kitchen!

    thanks,
    Terri

    Reply
    • Mary says

      October 02, 2017 at 11:35 am

      Awesome! I hope you enjoy it, Terri! xo

      Reply
  3. Theresa Capri says

    December 01, 2018 at 7:26 pm

    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!

    ★★★★★

    Reply
    • Mary says

      December 18, 2018 at 3:28 pm

      Glad you liked it, Theresa! xo

      Reply
  4. Divya says

    April 09, 2020 at 5:15 am

    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.

    ★★★★★

    Reply
  5. Anna says

    January 15, 2022 at 8:38 pm

    Great! Served it by scooping it right back into the half shells. Lots of parm on top. Both my fiancé and I enjoyed.

    ★★★★★

    Reply

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