Whole Wheat Spaghetti with Butternut Squash and Walnuts
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Sweet butternut squash and earthy toasted walnuts are a winning combo in this satisfying pasta dish that’s seasoned with sage and garlic. Walnut oil enhances the flavour of the topping, but if you can’t find any, use 5½ tsp canola oil or other neutral-flavored oil mixed with ½ tsp toasted sesame oil for a similar nuttiness.
Ingredients
Cooking spray
4 spray(s)
Butternut squash
3 cup(s), peeled and cubed, about 14 ounces
Kosher salt
1 tsp(s), divided
Black pepper
½ tsp(s), divided
Uncooked whole wheat spaghetti
8 oz
Walnut oil
2 tbsp(s), roasted
Fresh sage
8 leaf/leaves, medium
Garlic clove
4 clove(s), medium, medium, thinly sliced
Walnuts
¼ cup(s), chopped and toasted
Instructions
1
Preheat oven to 425°F. Line a sheet pan with parchment paper. Arrange squash on pan and coat with cooking spray; sprinkle with ½ tsp salt and ¼ tsp pepper. Roast until tender, about 30 minutes, stirring after 15 minutes.
2
Meanwhile, cook pasta according to package directions. Carefully ladle out 1 cup pasta water, then drain pasta.
3
In a large skillet, heat oil over medium heat. Add sage leaves and cook until starting to crisp, 1 to 2 minutes. Using a slotted spoon, transfer sage to paper towels. Add garlic to oil in pan; cook, stirring occasionally, until just golden, about 2 minutes. Carefully add ⅔ cup pasta water (water will sputter) and increase heat to medium-high. Cook until liquid reduces by about half, 2 to 3 minutes. Stir in remaining ½ tsp salt and ¼ tsp pepper, then pasta and squash. Top with sage and walnuts.
4
Per serving (about 1½ cups)
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