Spaghetti with butternut squash & walnuts
9
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
Ingredients
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
Garlic
4 clove(s), thinly sliced
Walnut Halves
25 g, chopped and toasted
Instructions
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.
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