Squash Tetrazzini: Seasonal Chef Recipe


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Squash Tetrazzini

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8-10 servings

Serving Size: 1 cup portion

Squash Tetrazzini

Recipe created by Maria Reina of Bella Cucina Maria


  • 11/2 cups of Vidalia onion, 1/4" dice, about 1/2 of an onion
  • 2 garlic cloves, minced
  • 4 tablespoons butter
  • Kosher salt
  • Ground white pepper
  • 4 tablespoons flour
  • 4 cups vegetable stock
  • 1 box Barilla Plus Spaghetti
  • 4 cups cooked squash, cut in 2" pieces
  • 1/2 cup grated Parmigiano Reggiano Cheese, divided
  • 1/2 cup chopped fresh parsley


  1. Sweat the onion and garlic with the butter over medium heat. Season with 1/2 teaspoon salt and 1/2 teaspoon of white pepper. Cook until the onions are translucent and soft, about 5 minutes. Add the flour and whisk to incorporate. Cook for 1 minute.
  2. Add the room temperature stock 1 cup at a time, whisking to incorporate. Cook for about 5 minutes on medium heat, whisking frequently so the bottom does not burn.
  3. Meanwhile, put a medium pot of water on to boil and add 2 tablespoons of salt. Once it begins to boil add the pasta and cook for 5 minutes. After 5 minutes drain the pasta reserving 2 cups of pasta water and add to the sauce. It'e very important to save a little of the pasta water - you may need it to thin out the pasta later.
  4. Continue cooking another 4 minutes in the sauce and taste. The pasta should be al dente. Turn off the heat and add the squash and half of the cheese. Toss to combine.
  5. Pour the pasta into a shallow serving bowl and toss in the parsley. If the pasta seems a little stiff add a little of the pasta water to loosen it up. Top with remaining cheese and serve.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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