Butternut Squash, Kale and Walnut Spaghetti

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

Course Main Dishes, Pasta

Cuisine Pasta

Keyword butternut squash pasta, fall pasta recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 282kcal

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