Spaghetti with squash polpette from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 366) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Parmesan cheese for pecorino cheese.

  • VineTomato on May 06, 2019

    We enjoyed this. I thought the recipe was a bit strange using lots of parts of / half of portions - I just doubled it up to use a whole butternut, all the ricotta, a whole tin of lentils and froze the left over balls for later. On the whole the polpette held together, but a few crumbled while frying. For the left overs I will try the baking technique.

  • saarwouters on March 10, 2019

    These were a wonderful variation on spaghetti and meatballs. Very simple to make, just put it all in the food processor. They brown very nicely because you bake them in the oven. They hold together in the oven really well. Will make again!

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