Butternut Squash, Kale and Walnut Spaghetti

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When we visited California over the summer, I fell in love with using walnuts in savory dishes. We had a few dishes that included them including grilled peaches and a delicious pasta dish. At home, I love using walnuts in recipes like butternut squash, kale and walnut spaghetti.

Walnuts are delicious and so versatile. I love using them in everything from dinner to dessert. In addition to omega-3 fatty acids, walnuts also offer 4 grams of protein and 2 grams of fiber per ounce. With their perfect crunch and and flavor combined with their health benefits, they are definitely the superior nut. 

Ingredients for Butternut Squash, Kale and Walnut Spaghetti

• Pasta – I like this recipe best with a long pasta like spaghetti or bucatini. You could substitute a short cut pasta like penne too.
• Oil
• Garlic Cloves
• Spices and Seasonings – Salt, Pepper, Crushed Red Pepper and Chili Powder
• Butternut Squash – Acorn squash or delicata squash would also work well here.
• Kale – Baby spinach is a good stand in.
• Walnuts
• Goat Cheese

How to Make Fall Squash Spaghetti

The full list of ingredients and steps to create this pasta recipe can be found in the printable recipe card below. Here is a brief overview:

1. Season and roast the butternut squash in the oven. Let it cool slightly.
2. Cook the pasta to al dente. Reserve some of the pasta water before draining.
3. Make the pasta “sauce” by blending some of the cooked squash with the reserved pasta water.
4. Sauté the garlic, crushed red pepper, and kale.
5. Combine everything and enjoy.

I love replacing a traditional spaghetti sauce with a vegetable based sauce and the walnuts go so perfectly with the butternut squash flavor. Plus, the walnuts add just the perfect amount of crunch to the dish. My whole family loves it.

What to Serve with Butternut Squash and Kale Spaghetti

The fall flavors in this recipe go great with some crusty bread and a quick tossed salad. If you want to add even more vegetables to the meal, you could also include some roasted broccoli or asparagus.

Butternut Squash, Kale and Walnut Spaghetti

A delicious combination of fall squash, wilted kale, and crunchy walnuts.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Ingredients

• 3 cups diced butternut squash
• 2 Tablespoons oil divided
• Salt and pepper
• 1 1/2 teaspoons chili powder
• 12 ounces spaghetti
• 2 cloves garlic minced
• 1/4 teaspoon crushed red pepper
• 2/3 cup chopped kale
• 1/2 cup chopped walnuts
• 1/4 cup crumbled goat cheese optional

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Instructions

• Preheat oven to 425 degrees. Line a rimmed baking sheet with nonstick foil. Add butternut squash to pan and drizzle with 1 1/2 Tbsp oil. Toss to coat. Season with salt, pepper and chili powder. Bake in preheated oven for 30-40 minutes or until tender. Remove from oven and let cool slightly.
  3 cups diced butternut squash, 2 Tablespoons oil, 1 1/2 teaspoons chili powder, Salt and pepper
• Bring a large pot of water to boil over high heat. Season with salt and add spaghetti. Cook for 7 minutes. Reserve 1/2 cup of pasta water and then drain pasta.
  12 ounces spaghetti
• Add 1 1/2 cups of cooked butternut squash to food processor or blender. Turn on machine and add reserved pasta water. Blend until mixed well.
• Heat remaining 1/2 Tbsp oil in a large skillet over medium heat. Add garlic and crushed red pepper. Cook for 1-2 minutes or until fragrant. Add kale and cook for 2-3 minutes or it begins to wilt.
  2 cloves garlic, 1/4 teaspoon crushed red pepper, 2/3 cup chopped kale
• Toss hot pasta with butternut squash sauce, kale mixture, butternut squash cubes and walnuts. Top with additional chopped walnuts and goat cheese if desired.
  1/2 cup chopped walnuts, 1/4 cup crumbled goat cheese

Nutrition

Calories: 282kcal | Carbohydrates: 39g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 331mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5960IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 1mg

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!