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.
Ingredients
- 8 ounces spaghetti
- 1 medium butternut squash neck only - about 12 ounces
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic thinly sliced
- 1/2 cup chopped walnuts
- 1/3 cup minced rosemary
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- 1 tablespoon extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 teaspoon Kosher salt
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- 3 cups baby spinach or baby kale
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- 2 tablespoons sour cream
- 1 tablespoon whole-grain mustard
- 2 ounces crumbled blue cheese
Instructions
- Cook spaghetti according to package directions.
- Peel the squash neck and spiralize for squash noodles; cut into 8-inch lengths.
- 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.
- 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
Calories: 407kcalCarbohydrates: 46gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 9mgSodium: 352mgPotassium: 702mgFiber: 5gSugar: 4gVitamin A: 14795IUVitamin C: 31mgCalcium: 152mgIron: 2mg
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