Spaghetti with Butternut Squash, White Beans, and Kale
- Total Time
Roasting and pureeing butternut squash creates a rich, creamy sauce, with no actual dairy needed.
uncooked butternut squash8 cup(s), peeled, seeded, cut in ½-in cubes
garlic clove(s)2 medium clove(s), smashed
vegetable oil4 tsp, divided
kosher salt1 ¼ tsp, divided
uncooked spaghetti6 oz
uncooked red onion(s)1 medium, thinly sliced
uncooked kale3 cup(s), thinly sliced, Lacinato variety
canned white beans15 ½ oz, rinsed and drained
apple cider vinegar1 tsp
black pepper½ tsp
chopped walnuts¼ cup(s), toasted
grated Pecorino cheese2 Tbsp
fresh sage4 leaf/leaves, thinly sliced
- Preheat oven to 400°F.
- Toss squash with garlic, 1 Tbsp oil, and 1/4 tsp salt on a rimmed baking sheet; spread in an even layer and roast until tender, 20-25 minutes. Let cool slightly.
- Meanwhile, cook pasta according to package directions; drain, reserving 1 ½ cups cooking water.
- Transfer 2 cups squash to a food processor; add 1 cup reserved cooking water and process until smooth.
- Heat remaining 1 tsp oil in a large skillet over medium-high heat. Add onion; sauté until just softened, 3 minutes. Add kale; sauté until wilted, 4 minutes. Add beans, drained spaghetti, reserved squash, squash puree, vinegar, pepper, and remaining 1 tsp salt; stir well to combine. For a looser sauce, add extra reserved pasta cooking water a little at a time, for desired consistency. Cook, stirring occasionally, until warmed through, 2-3 minutes.
- Serve immediately, topped with walnuts, cheese, and sage.
- Serving size: 2 cups (includes 1 Tbsp walnuts and 1/2 Tbsp cheese)