Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts
AmericanItalian

Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts

Butternut Squash Spaghetti with Blue Cheese and Rosemary Walnuts capitalizes on the beautiful combination of butternut squash, rosemary, walnuts, and blue cheese. It's a fun, quick, and delicious pasta that doesn't need a side dish.

By Chef Laura Bonicelli

spiralize

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

6 servings

Ingredients

  • 8 ouncesspaghetti
  • 1 medium butternut squash (neck only - about 12 ounces)
  • 3 tablespoonsextra-virgin olive oil
  • 2 clovesgarlic (thinly sliced)
  • 1/2 cupchopped walnuts
  • 1/3 cupminced rosemary
  • 1 tablespoonextra-virgin olive oil
  • 1/2 cupdry white wine
  • 1/2 teaspoonKosher salt
  • 3 cupsbaby spinach (or baby kale)
  • 2 tablespoonssour cream
  • 1 tablespoonwhole-grain mustard
  • 2 ouncescrumbled blue cheese

Instructions

  1. 1

    Cook spaghetti according to package directions.

  2. 2

    Peel the squash neck and spiralize for squash noodles; cut into 8-inch lengths.

  3. 3

    Heat olive oil over medium heat in a large skillet. Add the garlic, walnuts, and rosemary. Cook, often stirring, until nuts are lightly toasted and garlic is golden brown. Remove the mixture to a bowl.

  4. 4

    In the same skillet, heat the tablespoon of olive oil. Add the squash, and toss to coat. Add the wine and salt. Cook covered, until just tender, 5 to 6 minutes. Add the cooked spaghetti and toss well. Stir in the spinach, then sour cream and mustard. Simmer for 2 minutes. Finally, toss in the walnut mixture and blue cheese.

Nutrition (per serving)

407

Calories

10g

Protein

46g

Carbs

20g

Fat

5g

Fiber

352mg

Sodium