(MEATLESS MONDAYS/VEGAN RECIPES) While many people enjoy pumpkin desserts, why not try a savory dish punctuated with this deliciously sweet vegetable? This pumpkin, spinach, and walnut spaghetti dish is bursting with flavors of chili and lemon that are sure to make you salivate.
This particular recipe uses butternut squash instead of pumpkin, but you can use any kind of pumpkin squash that you’d like. As always, happy eating! — Global Animal
Pumpkin, Spinach, and Walnut Spaghetti
Yield: 2 servings
- 200 g spaghetti (use gluten-free if you are gluten-intolerant)
- 3 tbsp / 45 ml olive oil
- 2-3 garlic cloves, finely diced
- 2 cups of cubed butternut squash / pumpkin*
- about 100 g spinach
- ½-1 tsp chilli flakes (depending on level of heat and your preference)
- ½ lemon, zest and juice
- salt and pepper, to taste
- 30 g walnuts, finely chopped
- Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
- Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
- Cook spaghetti for a minute shorter than you would normally.
- Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
- Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
- Serve immediately with chopped walnuts and lemon zest on top.
*I’ve had a lot of enquiries, mostly from my USA-based readers, asking me why this recipe has pumpkin in the name when it uses butternut squash. To my mind, butternut squash (also known as ‘butternut pumpkin’ in Australia, New Zealand, Germany and my native Poland, to name just a few…), is a type of pumpkin. You are welcome to use any pumpkin variety you have to hand as long as it has firm and dense (rather than watery) flesh.
Recipe Courtesy of Lazy Cat Kitchen
More Lazy Cat Kitchen: https://www.lazycatkitchen.com/pumpkin-spinach-and-walnut-spaghetti/