
Spaghetti with butternut squash, white beans & kale
Ingredients
Uncooked butternut squash
8 cup(s), cubed, peeled, cubed
Garlic
2 clove(s), smashed
Vegetable oil
4 tsp, divided
Kosher salt
1¼ tsp, divided
Uncooked spaghetti
6 oz
Red onion
1 medium, thinly sliced
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