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Butternut Squash, Spinach and Walnut Spaghetti

Butternut Squash, Spinach and Walnut Spaghetti

Name: Butternut Squash, Spinach and Walnut Spaghetti
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: Butternut squash 2 cups; Olive oil 3 tbsp; Salt to taste; Garlic 2-3 cloves; Red pepper flakes ½ - 1 tsp; Spaghetti 200 g; Spinach 100 g; Lemon ½; Black pepper; Walnuts 30 g

Easy and Healthy Pasta

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50m
Serves 2
Easy
425 °F
(1)

Ingredients

	2 cups Butternut squash cubed
	3 tbsp Olive oil divided
	to taste Salt
	2-3 cloves Garlic finely diced
	½ - 1 tsp Red pepper flakes
	200 g Spaghetti use gluten-free if needed
	100 g Spinach washed and drained
	½ Lemon juice and zest
	Black pepper to taste
	30 g Walnuts finely chopped

Nutritional information

630

Calories

32.7g

Fat

78.5g

Carbohydrate

18.3g

Protein

73mg

Cholesterol

79mg

Sodium

Cuisine:

American Recipes

Ingredients

2 cups Butternut squash
cubed
3 tbsp Olive oil
divided
to taste Salt
2-3 cloves Garlic
finely diced
½ - 1 tsp Red pepper flakes
200 g Spaghetti
use gluten-free if needed
100 g Spinach
washed and drained
½ Lemon
juice and zest
Black pepper
to taste
30 g Walnuts
finely chopped

Butternut Squash, Spinach and Walnut Spaghetti

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:

Steps to make Butternut Squash, Spinach and Walnut Spaghetti

1	Preheat oven	1
Preheat the oven to 435 °F.
2	Roast butternut squash	45m
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.
3	Sauté garlic	3
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.
4	Cook spaghetti	10
Cook spaghetti in a pot of salted boiling water one minute less than instructed.
5	Mash half the butternut squash	2
Once roasted, using a fork or potato masher, mash half the roasted butternut squash. Alternatively, use a food processor for a smoother texture.
6	Add butternut squash to pan	1
Transfer both the mashed butternut squash and whole to the pan with garlic and chili pepper.
7	Add pasta and spinach	2
Drain the pasta and add to the pan along with spinach and toss well.
8	Season	1
Taste and season with black pepper, lemon juice, and salt if needed.
9	Serve
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!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!