Spaghetti with butternut squash, white beans & kale
8
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
The flavors of Fall come together for a wonderful dinner in this easy pasta dish. Butternut squash, roasted and pureed, creates a rich, creamy sauce with a hint of sweet earthiness. Kale adds a pop of green and some textures while white beans bring a heartiness. Great for a weekend meal when it's cold outside, this colorful one-hour dish is perfect for casual gatherings. Stir in some cubed leftover turkey or chicken for a nice departure from the standard leftover dishes. Spinach or Swiss chard make for great stand-ins for the kale. If you sauce is too thick, stir in some reserved cooking liquid from the pasta until you get a consistency you like.
Ingredients
Uncooked butternut squash
8 cup(s), cubed, peeled, cubed
Garlic
2 clove(s), smashed
Vegetable oil
4 tsp, divided
Kosher salt
1¼ tsp, divided
Uncooked spaghetti
6 oz
Red onion
1 medium, thinly sliced
Kale
3 cup(s), lacinato, thick center stalk removed, thinly sliced
Canned white beans
15½ oz, rinsed and drained
Apple cider vinegar
1 tsp
Black pepper
½ tsp
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
¼ cup(s), toasted
Grated Pecorino cheese
2 Tbsp
Fresh sage
4 leaf/leaves, thinly sliced
Instructions
1
Preheat oven to 400°F. On a rimmed baking sheet, toss squash, garlic, 1 tbsp oil, and 1⁄4 tsp salt; spread in an even layer and roast until tender, 20 to 25 minutes. Let cool slightly.
2
Meanwhile, cook pasta according to package directions; drain, reserving 11⁄2 cups pasta cooking liquid. Set aside.
3
Transfer garlic and 2 cups squash to a food processor; add 1 cup reserved pasta cooking liquid and process until smooth.
4
In a large skillet over medium-high heat, warm remaining 1 tsp oil. Add onion; sauté until just softened, 3 minutes. Add kale; sauté until wilted, about 4 minutes. Add reserved spaghetti, beans, vinegar, pepper, remaining 1 tsp salt, remaining squash cubes, and squash purée; stir well to combine. For a looser sauce, add extra reserved pasta cooking liquid a little at a time for desired consistency. Cook, stirring occasionally, until warmed through, 2 to 3 minutes. Divide pasta among bowls. Top with walnuts, cheese, and sage.
5
Serving size: 2 cups, including 1 tbsp walnuts and 1⁄2 tbsp cheese
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