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

Spaghetti with butternut squash, white beans & kale

Points® value
Total Time
1 hr 10 min
25 min
45 min
Roasting and puréeing squash creates a rich and creamy, dairy-free sauce


Walnut Halves

90 g

Butternut Squash

1200 g, peeled, seeded and cut into 1.5cm cubes


2 clove(s), crushed

Vegetable Oil

3 teaspoon(s)

White pasta, dry

170 g, spaghetti

Red onion

1 small, thinly sliced

Kale, cooked

200 g

Cannellini Beans, cooked

1 can(s), large, drained

Vinegar, All Types

1 teaspoon(s), apple cider

Vegetarian parmesan style hard cheese

2 tablespoon(s), grated

Sage, fresh

1 teaspoon(s), 4 thinly sliced leaves


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Spread the walnuts out on a small baking tray and roast in the oven for 5-6 minutes, until toasted. Remove from the oven and leave to cool a little, then chop and set aside.
  2. Toss the squash with the garlic and 2 tsp of the oil, then season. Spread evenly on a large rimmed baking tray and roast for 20-25 minutes, until tender. Set aside and leave to cool slightly.
  3. Meanwhile, cook the pasta to pack instructions. Drain, reserving 350ml of the cooking water. Transfer 1/3 of the squash to a food processor. Add roughly 250ml of the reserved cooking water and blitz until you have a smooth sauce.
  4. Heat the remaining oil in a large frying pan over a medium-high heat. Add the onion and fry for 3 minutes, or until softened. Add the kale and fry for a further 4 minutes, until wilted.
  5. Add the beans, drained spaghetti, reserved squash, squash purée and vinegar, and season to taste. Stir well to combine. For a looser sauce, add more of the reserved cooking water a little at a time until you get the desired consistency.
  6. Cook, stirring occasionally, until warmed through. Serve immediately, topped with the walnuts, cheese and sage.


Swap the vegetarian cheese with nutritional yeast for a vegan upgrade.