Make dinner for two in a flash with this easy Butternut Squash, Spinach and Walnut Spaghetti recipe. This fall-flavored spin on all-time favorite spaghetti dish is made with roasted butternut squash, spinach, garlic, and walnuts. To give this savory dish a nice kick, I like adding some crushed chili pepper flakes.
There are a couple of steps to this dish, but they are pretty simple. Butternut squash roasts away in the oven while you cook spaghetti al dente, and prepare a quick garlic sauce. The recipe is hearty, cozy, and healthy too. It kind of feels like the ultimate fall pasta, doesn’t it? So pin it to your dinner board to save for later!
To make the Butternut Squash, Spinach and Walnut Spaghetti, you will need the following ingredients:
Preheat the oven to 435 °F.
Coat 2 cups cubed butternut squash in 1 tablespoon olive oil and season with salt. Roast for 40-50 minutes or until soft and caramelised.
In a pan over low-medium heat, heat 2 tablespoons olive oil and add 2-3 finely diced cloves of garlic. Gently cook, stirring frequently, for 1 minute until fragrant. Add ½ - 1 teaspoon chili pepper flakes and cook, stirring constantly, for another minute or two.
Cook spaghetti in a pot of salted boiling water one minute less than instructed.
Once roasted, using a fork or potato masher, mash half the roasted butternut squash. Alternatively, use a food processor for a smoother texture.
Transfer both the mashed butternut squash and whole to the pan with garlic and chili pepper.
Drain the pasta and add to the pan along with spinach and toss well.
Taste and season with black pepper, lemon juice, and salt if needed.
Serve hot garnished with walnuts and lemon zest, and enjoy!
This Butternut Squash, Spinach and Walnut Spaghetti recipe makes for a delicious dinner for two. Make this asap and let us know what you think in the comments below!
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