25-Minute Spaghetti With Butternut Squash, Kale, And Toasted Walnuts Recipe

Take your go-to pasta dish to the next level.

Published: Jan 30, 2022

Linda Xiao

Pasta bowl in need of a little boost? Butternut squash ribbons add antioxidants like beta-carotene, vitamins, and fiber to this all-in-one dish. meal makeover, DONE.

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Yields:: 4
Total Time:: 25 mins
Cal/Serv:: 540

Ingredients

8 oz.
spaghetti
1
medium butternut squash (top “neck” portion only, about 12 oz)
4 tbsp.
olive oil, divided
2
garlic, thinly sliced
1/2 c.
walnuts, chopped
1/4 c.
sage leaves, chopped
1/2 c.
dry white wine
Kosher salt
3 c.
baby kale
2 tbsp.
sour cream
1 tbsp.
whole-grain mustard
2 oz.
crumbled blue cheese

Directions

1. Step 1Cook spaghetti per package directions.
2. Step 2Meanwhile, peel squash neck (save the rest for another use) and spiralize on a thin noodle setting. Cut any very long strands in half.
3. Step 3Heat 3 Tbsp oil in a large skillet on medium. Add garlic, walnuts, and sage and cook, stirring often, until nuts are lightly toasted and fragrant and garlic is golden brown, 4 to 5 minutes; transfer to a plate.
4. Step 4To the same skillet, add remaining Tbsp oil and squash; toss to coat. Add wine and 1/4 tsp salt and cook, covered, until just tender, 3 to 5 minutes. Add spaghetti; toss well.
5. Step 5Add kale, toss to combine, then stir in sour cream and mustard; simmer 2 minutes. Fold in walnut mixture and blue cheese.