Butternut Squash And Walnut Spaghetti

I love pasta, and I don’t think I’ve ever had pasta that I didn’t like! Whenever I’m craving some comfort food, or just looking for a more filling meatless meal, I always find myself back at this Butternut Squash and Walnut Spaghetti recipe!

The nutty yet sweet taste of the butternut squash pairs beautifully with the walnuts to create a fall-inspired pasta dish you’ll want to make repeatedly.

If you are looking for an excellent meal for a Meatless Monday or cooking for a vegetarian, this Butternut Squash and Walnut Spaghetti is an excellent option since it has no meat! The walnuts provide an excellent meat substitute that pairs nicely with the butternut squash to create a dish full of flavor without any meat necessary!

The pasta sauce is thick and creamy, which provides and is topped with just a hint of Parmesan cheese and lemon zest to bring the whole dish together.

Taste great and good for you!

Butternut squash is a great vegetable to add to your diet for additional vitamins and minerals. It’s rich in vitamins A and C but is also an excellent source for vitamins B and D. It’s even high in magnesium and potassium, which can help promote bone health.

Paired with the delicious butternut squash and savory walnuts is a nice helping of spinach. Spinach is also rich in vitamins A and C, but includes K as well! This leafy vegetable can help reduce stress and even blood pressure too! While the star of the show in this dish is the butternut squash, spinach lovers will still taste a hint of leafy goodness with each bite.

Looking for more theme night inspiration? Check these out!

• Meatless Monday Recipes
• Taco Tuesday Recipes
• Chicken Leftover Recipes
• Copy Cat Take Out Recipes
• Make Ahead Breakfast Freezer Meals

Butternut Squash And Walnut Spaghetti

Ingredients

• 1 (16 ounce) package dry spaghetti
• 2 cups cubed butternut squash
• Salt and pepper, to taste
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• ¼ to ½ teaspoon crushed red pepper flakes
• 1 cup heavy cream
• 3 cups baby spinach, roughly chopped
• ½ cup grated Parmesan cheese
• 1 lemon, zested and juiced
• ½ cup walnuts, toasted and coarsely chopped

Preparation

1. Pre-heat oven to 400°F. Prepare a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
2. Toss cubed butternut squash with 1 tablespoon olive oil and season as desired with salt and pepper.
3. Bake in the oven for 30 to 40 minutes (depending on the size of the squash) or until the squash is softened.

Tip: During the last 5 minutes of baking time, add the walnuts to one corner of the baking sheet to toast lightly.

4. Meanwhile, cook spaghetti according to package instructions. Drain and return to pot. Toss with lemon juice.

5. In a large skillet, heat 1 tablespoon over medium-high heat. Stir in garlic and red pepper flakes. Add the heavy cream and bring to a simmer. Stir in spinach.

6. Add parmesan and cooked squash.

7. Pour sauce over spaghetti and toss to combine.

8. Serve topped with chopped walnuts, additional grated Parmesan and lemon zest if desired.

You can print the recipe card here:

Butternut Squash & Walnut Spaghetti

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This Butternut Squash and Walnut Spaghetti
would make an excellent dinner party recipe for special diets or a fun way to
spice up your next meatless dish at home! This recipe is so easy to make, and a
simple pasta recipe to make at home.

Ingredients

• 1 (16 ounce) package dry spaghetti
• 2 cups cubed butternut squash
• Salt and pepper, to taste
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• ¼ to ½ teaspoon crushed red pepper flakes
• 1 cup heavy cream
• 3 cups baby spinach, roughly chopped
• ½ cup grated Parmesan cheese
• 1 lemon, zested and juiced
• ½ cup walnuts, toasted and coarsely chopped

Instructions

1. Pre-heat oven to 400°F. Prepare a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
2. Toss cubed butternut squash with 1 tablespoon olive oil and season as desired with salt and pepper.
3. Bake in the oven for 30 to 40 minutes (depending on the size of the squash) or until the squash is softened.
4. During the last 5 minutes of baking time, add the walnuts to one corner of the baking sheet to toast lightly.
5. Meanwhile, cook spaghetti according to package instructions. Drain and return to pot. Toss with lemon juice.
6. In a large skillet, heat 1 tablespoon over medium-high heat. Stir in garlic and red pepper flakes. Add the heavy cream and bring to a simmer. Stir in spinach.
7. Add Parmesan and cooked squash.
8. Pour sauce over spaghetti and toss to combine.
9. Serve topped with chopped walnuts, additional grated Parmesan and lemon zest if desired.