Photo of Spaghetti with butternut squash, white beans, and kale by WW

Spaghetti with butternut squash, white beans, and kale

Points® value
Total Time
1 hr 5 min
25 min
40 min
Roasting and pureeing butternut squash creates a rich, creamy sauce, with no actual dairy needed.


Butternut squash

8 cup(s), peeled, seeded, cut in ½-in cubes

Garlic clove

2 clove(s), medium, smashed

Vegetable oil

4 tsp(s), divided

Kosher salt

1¼ tsp(s), divided

Uncooked spaghetti

6 oz

Red onion

1 medium, thinly sliced


3 cup(s), thinly sliced, Lacinato variety

Canned white beans

15½ oz, rinsed and drained

Apple cider vinegar

1 tsp(s)

Black pepper

½ tsp(s)

Chopped walnuts

¼ cup(s), toasted

Grated Pecorino Romano cheese

2 tbsp(s)

Fresh sage

4 leaf/leaves, thinly sliced


  1. Preheat oven to 400°F.
  2. Toss squash with garlic, 1 Tbsp oil, and 1/4 tsp salt on a rimmed baking sheet; spread in an even layer and roast until tender, 20-25 minutes. Let cool slightly.
  3. Meanwhile, cook pasta according to package directions; drain, reserving 1 ½ cups cooking water.
  4. Transfer 2 cups squash to a food processor; add 1 cup reserved cooking water and process until smooth.
  5. Heat remaining 1 tsp oil in a large skillet over medium-high heat. Add onion; sauté until just softened, 3 minutes. Add kale; sauté until wilted, 4 minutes. Add beans, drained spaghetti, reserved squash, squash puree, vinegar, pepper, and remaining 1 tsp salt; stir well to combine. For a looser sauce, add extra reserved pasta cooking water a little at a time, for desired consistency. Cook, stirring occasionally, until warmed through, 2-3 minutes.
  6. Serve immediately, topped with walnuts, cheese, and sage.


Serving size: 2 cups (includes 1 Tbsp walnuts and 1/2 Tbsp cheese) Use your favorite winter squash instead of butternut and try different wilted greens like shredded green cabbage or spinach for a twist.