
Spaghetti with butternut squash, white beans, and kale
11
8
8
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Moderate
Roasting and pureeing butternut squash creates a rich, creamy sauce, with no actual dairy needed.
Ingredients
Uncooked butternut squash
8 cup(s), peeled, seeded, cut in ½-in cubes
Garlic clove(s)
2 clove(s), medium, smashed
Vegetable oil
4 tsp(s), divided
Kosher salt
1¼ tsp(s), divided
Uncooked spaghetti
6 oz
Uncooked red onion(s)
1 medium, thinly sliced
Uncooked kale
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