Butternut Squash, Kale and Walnuts Spaghetti

By My Suburban Kitchen
Total Time
1 Hr
Serves
6
Serving Size
1-1/2 cups

DESCRIPTION

Prep Time
15 Mins
Cook Time
45 Mins
Total Time
1 Hr
Calories
333
Total Fat
11
Polyunsaturated Fat
6
Cholesterol
0
Sodium
23
Carbohydrates
50
Dietary Fiber
5
Protein
9

Ingredients

  • 3 cups diced butternut squash
  • 2 tablespoon oil, divided
  • 1 teaspoon salt, divided
  • 1/8 teaspoon black pepper
  • 1-1/2 teaspoon chili powder
  • 12 ounces (1 package) spaghetti
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2/3 cup chopped kale
  • 1/2 cup chopped California walnuts, plus additional for garnish
  • 1/4 cup crumbled goat cheese (optional)

Preparation

  1. Preheat oven to 425°F.
  2. Line a rimmed baking sheet with nonstick foil. Add butternut squash to baking sheet and drizzle with 1-1/2 tablespoons oil. Toss to coat. Season with 1/2 teaspoon salt, pepper and chili powder.
  3. Bake in preheated oven for 30-40 minutes or until tender. Remove from oven and let cool slightly.
  4. Bring a large pot of water to boil over high heat. Season with 1/2 teaspoon salt and add spaghetti. Cook for 7 minutes. Reserve 1/2 cup of pasta water, then drain pasta.
  5. 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.
  6. Heat remaining 1/2 tablespoon of oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes. Cook for 1 minute or until fragrant. Add kale and cook for 2-3 minutes or until it begins to wilt.
  7. Toss hot pasta with butternut squash sauce, kale mixture, butternut squash cubes and walnuts. Top with additional chopped walnuts and goat cheese if desired.