Whole-Wheat Spaghetti with Butternut Squash & Walnuts
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Sweet squash, earthy sage, and toasted walnuts are a winning fall combo in this satisfying pasta dish. Walnut oil enhances the nutty flavor, but if you can’t find it, use 5½ teaspoons canola or olive oil mixed with ½ teaspoon toasted sesame oil instead.
Ingredients
Cooking spray
4 spray(s)
Uncooked butternut squash
3 cup(s), cubed, cubed (about 14 oz)
Kosher salt
1 tsp, divided
Black pepper
½ tsp, divided
Uncooked whole wheat spaghetti
8 oz
Walnut oil
2 Tbsp, roasted
Fresh sage
8 leaf/leaves, medium
Garlic
4 clove(s), thinly sliced
Walnuts (unsalted, dry roasted or raw, no sugar added)
¼ cup(s), chopped and toasted
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with parchment paper. Arrange the squash on the pan and coat with cooking spray. Sprinkle with ½ tsp salt and ¼ tsp black pepper. Roast the squash, stirring halfway through cooking, until tender, about 30 minutes.
2
Meanwhile, cook the pasta according to the package directions. Reserve 1 cup of the cooking water before draining.
3
In a large skillet, heat the oil over medium. Add the sage leaves and cook until they start to crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage to paper towels to drain. Add the garlic to the pan and cook, stirring occasionally, until just golden, about 2 minutes. Carefully add ⅔ cup pasta cooking water (the water will sputter) and increase heat to medium-high. Cook until the liquid reduces by about half, 2 to 3 minutes.
4
Stir in the pasta, squash, and remaining ½ tsp salt and ¼ tsp black pepper. Toss to combine. Divide the pasta among 4 bowls. Top with the sage and nuts.
5
Serving size: about 1½ cups
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