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25-Minute Spaghetti With Butternut Squash, Kale, And Toasted Walnuts Recipe

Take your go-to pasta dish to the next level.

butternut squash pasta
Linda Xiao

Pasta bowl in need of a little boost? Butternut squash ribbons add antioxidants like beta-carotene, vitamins, and fiber to this all-in-one dish. meal makeover, DONE. 

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Cal/Serv: 540
Yields: 4
Total Time: 0 hours 25 mins
8 oz.



medium butternut squash (top “neck” portion only, about 12 oz)

4 tbsp.

olive oil, divided


garlic, thinly sliced

1/2 c.

walnuts, chopped 

1/4 c.

sage leaves, chopped

1/2 c.

dry white wine

Kosher salt

3 c.

baby kale 

2 tbsp.

sour cream

1 tbsp.

whole-grain mustard

2 oz.

crumbled blue cheese 

  1. Cook spaghetti per package directions.
  2. Meanwhile, peel squash neck (save the rest for another use) and spiralize on a thin noodle setting. Cut any very long strands in half. 
  3. Heat 3 Tbsp oil in a large skillet on medium. Add garlic, walnuts, and sage and cook, stirring often, until nuts are lightly toasted and fragrant and garlic is golden brown, 4 to 5 minutes; transfer to a plate.
  4. To the same skillet, add remaining Tbsp oil and squash; toss to coat. Add wine and 1/4 tsp salt and cook, covered, until just tender, 3 to 5 minutes. Add spaghetti; toss well. 
  5. Add kale, toss to combine, then stir in sour cream and mustard; simmer 2 minutes. Fold in walnut mixture and blue cheese.

Mix veg strips with pasta noodles for a perfectly balanced bowl.

Per serving: 540 cal, 29.5 g fat (6.5 g sat), 15 g protein, 360 mg sodium, 58 g carb, 4 g sugar (0 g added sugar), 6 g fiber

This article appears in the November 2021 issue of Women’s Health. Become a Women’s Health+ member now.

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