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

Spaghetti with butternut squash, white beans, & kale

8 - 10
PersonalPoints™ per serving
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Moderate
The flavors of Fall come together for a wonderful dinner in this easy pasta dish. Butternut squash, roasted and pureed, creates a rich, creamy sauce with a hint of sweet earthiness. Kale adds a pop of green and some textures while white beans bring a heartiness. Great for a weekend meal when it's cold outside, this colorful one-hour dish is perfect for casual gatherings. Stir in some cubed leftover turkey or chicken for a nice departure from the standard leftover dishes. Spinach or Swiss chard make for great stand-ins for the kale. If you sauce is too thick, stir in some reserved cooking liquid from the pasta until you get a consistency you like.

Ingredients

Uncooked butternut squash

8 cup(s), peeled, cubed

Garlic clove(s)

2 medium clove(s), smashed

Vegetable oil

4 tsp, divided

Kosher salt

1¼ tsp, divided

Uncooked spaghetti

6 oz

Uncooked red onion(s)

1 medium, thinly sliced

Uncooked kale

3 cup(s), lacinato, thick center stalk removed, thinly sliced

Canned white beans

15½ oz, rinsed and drained

Apple cider vinegar

1 tsp

Black pepper

½ tsp

Chopped walnuts

¼ cup(s), toasted

Grated Pecorino cheese

2 Tbsp

Fresh sage

4 leaf/leaves, thinly sliced

Instructions

  1. Preheat oven to 400°F. On a rimmed baking sheet, toss squash, garlic, 1 tbsp oil, and 1⁄4 tsp salt; spread in an even layer and roast until tender, 20 to 25 minutes. Let cool slightly.
  2. Meanwhile, cook pasta according to package directions; drain, reserving 11⁄2 cups pasta cooking liquid. Set aside.
  3. Transfer garlic and 2 cups squash to a food processor; add 1 cup reserved pasta cooking liquid and process until smooth.
  4. In a large skillet over medium-high heat, warm remaining 1 tsp oil. Add onion; sauté until just softened, 3 minutes. Add kale; sauté until wilted, about 4 minutes. Add reserved spaghetti, beans, vinegar, pepper, remaining 1 tsp salt, remaining squash cubes, and squash purée; stir well to combine. For a looser sauce, add extra reserved pasta cooking liquid a little at a time for desired consistency. Cook, stirring occasionally, until warmed through, 2 to 3 minutes. Divide pasta among bowls. Top with walnuts, cheese, and sage.
  5. Serving size: 2 cups, including 1 tbsp walnuts and 1⁄2 tbsp cheese