Photo of Spaghetti with butternut squash & walnuts by WW

Spaghetti with butternut squash & walnuts

Points® value
Total Time
40 min
10 min
30 min
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


Calorie controlled cooking spray

4 spray(s)

Olive Oil

2 tablespoon(s)

Sage, fresh

8 g

Butternut Squash

450 g

Wholewheat Pasta, dry

240 g


4 clove(s), thinly sliced

Walnut Halves

25 g, chopped and toasted


  1. Preheat oven to 200°C. Line a baking sheet with greaseproof paper. Arrange the squash on the 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 the pasta according to pack instructions.
  3. In a large frying pan, heat the oil over a medium heat. Add the sage leaves and cook until starting to crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage to paper towels. Add the garlic to the oil in the pan; cook, stirring occasionally, until just golden, about 2 minutes. Stir in the remaining ½ tsp salt and ¼ tsp pepper, then the pasta and the squash. Top with sage and walnuts.