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Roasted Squash and Walnuts Spaghetti

Roasted Squash and Walnuts Spaghetti

  • Serves 6
  • Prep time 15 minutes
  • Cook time 20 minutes

Nutrition facts

Per serving: Calories 599, Protein 18 g, Fat 38 g, Carbohydrates 52 g, Fibre 4 g, Iron 2 mg, Calcium 264 mg, Sodium 528 mg

Ingredients

  • Courge Butternut
    1 butternut squash, diced, 750 ml (3 cups)
  • Spaghettis
    350 g (about 3/4 lb) spaghetti noodles
  • Vinaigrette aux tomates séchées
    180 ml (3/4 cup) sun-dried tomato vinaigrette
  • Noix de Grenoble
    250 ml (1 cup) walnuts, chopped into pieces
  • Parmesan
    250 ml (1 cup) parmesan, shaved

Optional

  • 30 ml (2 tbsp) oregano, chopped

Steps

  1. Preheat the oven to 205°C (400°F).
  2. In a bowl, mix the diced butternut squash with a little olive oil. Season with salt and pepper.
  3. Place the squash on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, turning them halfway through cooking time, until roasted.
  4. While the squash is roasting, cook the pasta al dente in a pot of boiling, salted water. Drain.
  5. In the same pot, bring the vinaigrette to a boil over medium heat. Return the pasta to the pot, then add the squash and walnuts.
  6. Divide the pasta onto plates. Top each serving with parmesan and oregano, if desired.


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