Spaghetti with Butternut Squash and Kale

This week's fresh garden recipe features…butternut squash!


Fall is my favorite time of year because of the abundance of squash! I love, love, LOVE squash!

Butternut squash is jam packed with vitamin A which means it is Awesome for your health! Its high fiber and water content make it an excellent food to eat if you are trying to lose weight; you can eat a lot of it without affecting your waistline. It also contains health-promoting carotenoids which work as powerful antioxidants and combat free radicals that cause premature aging.

Bottom line is: butternut squash is so good for you it is insane! Just search the internet for thousands of ways to cook and prepare this amazing food. For now, check out this recipe!

Spaghetti with Butternut Squash and Kale (original recipe from Everyday Food)

  • 1/2 medium butternut squash
  • 3/4 pound of whole wheat or brown rice spaghetti
  • 6 tablespoons unsalted butter
  • 1 bunch of Lacinato kale (also known as dinosaur kale or Tuscan kale)
  • 1/4 cup of Ricotta cheese per serving
  • Sea salt and pepper to taste


Prepare the butternut squash by slicing the ends (1/4 in from the bottom and top) and peel the squash with a vegetable peeler.

Cut the squash in half and then cut the halves in half again so you have four quarters.

Save two pieces for another recipe and dice the remaining two pieces into 1/2 inch chunks.

You want to soften the diced squash before sauteing it which you can do by boiling in water for 3 minutes or steaming in a vegetable steamer for a few minutes. I recommend boiling it in water. Then with a slotted spoon, transfer the squash to a colander to drain. Once the water returns to a boil, use the same pot and same water to cook your pasta according to package directions.

In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add squash and cook, stirring occasionally, until lightly browned and tender, about 8 minutes.

While cooking, wash and prepare kale by tearing and slicing into large pieces.

When squash is tender, add kale and additional butter to skillet. Cook kale until it begins to wilt (2-3 minutes).

After pasta has been cooked and drained (reserve 1/4 – 1/2 cup of pasta water), toss vegetables and butter with pasta and add enough of the reserved pasta water to make a light sauce. Season with salt and pepper and serve with 1/4 cup of ricotta cheese per serving.


Health and blessings!

Randi's passion is to teach people the importance of getting into the kitchen to cook! When people get into the kitchen to cook, they can control their health and their waistline. She uses fresh ingredients and traditional foods in her cooking like butter.  She is a Certified Holistic Health Coach, exercise enthusiast and a consultant for an international marketing company.

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