Stuffed stripetti squash with brown butter and herbs

Stripetti squash is a cross between the sweetness of delicata squash and the stringy texture of spaghetti squash.

The Kitchen Paper
The sweet and texture rich flavor of stripetti squash is enhanced with fresh herbs and roasted pepitas.

Let’s cut to the chase: What is a stripetti squash? Is it striped? Uh, yeah. Is it a squash? Uh, yeah. Is it related to a spaghetti squash? Yes. 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.

Lately I've had a delicata obsession  — I seriously can.not.stop. and am 100 percent 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 bought one.

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.

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). 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 noodles! Or over another grain! Or in a green salad! I actually did that one, too. It was great! So go find a stripetti and tell me how you ate this.

Stuffed stripetti squash with brown butter and herbs
Serves: 4-6

1 stripetti squash
1/2 cup unsalted butter
1/3 cup fresh chopped basil
1/8 cup fresh oregano leaves
1/4 cup fresh mint leaves
1/4 cup pepitas (pumpkin seeds)
salt & pepper
Parmesan, for serving

1. Preheat the oven to 400 degrees F. Cut the squash in half, lengthwise, and scoop out the seeds. Put the cut-side down in a baking dish, fill with 1-inch 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.

3. Let the butter cool for 5-10 minutes before proceeding.

4. 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.

5. Serve topped with Parmesan!

Related post on The Kitchen Paper: Stuffed acorn squash

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