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Whole-Wheat Spaghetti with Butternut Squash & Walnuts

Whole-Wheat Spaghetti with Butternut Squash & Walnuts

8
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Sweet squash, earthy sage, and toasted walnuts are a winning fall combo in this satisfying pasta dish. Walnut oil enhances the nutty flavor, but if you can’t find it, use 5½ teaspoons canola or olive oil mixed with ½ teaspoon toasted sesame oil instead.

Ingredients

Cooking spray

4 spray(s)

Uncooked butternut squash

3 cup(s), cubed, cubed (about 14 oz)

Kosher salt

1 tsp, divided

Black pepper

½ tsp, divided

Uncooked whole wheat spaghetti

8 oz

Walnut oil

2 Tbsp, roasted

Fresh sage

8 leaf/leaves, medium

Garlic

4 clove(s), thinly sliced

Walnuts

¼ cup(s), chopped and toasted

Instructions

  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper. Arrange the squash on the pan and coat with cooking spray. Sprinkle with ½ tsp salt and ¼ tsp black pepper. Roast the squash, stirring halfway through cooking, until tender, about 30 minutes.
  2. Meanwhile, cook the pasta according to the package directions. Reserve 1 cup of the cooking water before draining.
  3. In a large skillet, heat the oil over medium. Add the sage leaves and cook until they start to crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage to paper towels to drain. Add the garlic to the pan and cook, stirring occasionally, until just golden, about 2 minutes. Carefully add ⅔ cup pasta cooking water (the water will sputter) and increase heat to medium-high. Cook until the liquid reduces by about half, 2 to 3 minutes.
  4. Stir in the pasta, squash, and remaining ½ tsp salt and ¼ tsp black pepper. Toss to combine. Divide the pasta among 4 bowls. Top with the sage and nuts.
  5. Serving size: about 1½ cups

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