Butternut Squash Spaghettini with Spinach and Hazelnuts

Name: Butternut Squash Spaghettini with Spinach and Hazelnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 pkg (340 g) Catelli Whole Grains Spaghettini; 2 (30 mL) tbsp butter; 2 (30 mL) tbsp oil; 3 (750 mL) cups butternut squash, diced; 1/2 (125 mL) cup white onion, chopped; 4 Cloves garlic, minced; 1 (5 mL) tsp dried thyme; 1/2 (2 mL) tsp sea salt; 1/2 (2 mL) tsp freshly ground black pepper; 1/4 (1 mL) tsp ground cinnamon; 1 pinch ground nutmeg; 1 (250 mL) cup Sodium-reduced chicken broth; 4 (1 L) cups Baby spinach; 1/2 (125 mL) cup Grated Parmesan cheese, divided; 1/4 (60 mL) cup parsley, finely chopped; 2 (30 mL) tbsp chives, finely chopped; 1/3 (75 mL) cup hazelnuts, toasted and chopped

Embrace the bounty of fall with a dish that's loaded with the colours of autumn, warm spices, and comforting aromas.

Long

Prep time

15 minutes

Cook time

25 minutes

Servings

6 servings

Catelli Whole Grains Spaghettini

Ingredients

6 servings

1 pkg (340 g) Catelli Whole Grains Spaghettini

2 (30 mL) tbspbutter

2 (30 mL) tbspoil

3 (750 mL) cupsbutternut squash, diced

1/2 (125 mL) cupwhite onion, chopped

4Cloves garlic, minced

1 (5 mL) tspdried thyme

1/2 (2 mL) tspsea salt

1/2 (2 mL) tspfreshly ground black pepper

1/4 (1 mL) tspground cinnamon

1 pinchground nutmeg

1 (250 mL) cupSodium-reduced chicken broth

4 (1 L) cupsBaby spinach

1/2 (125 mL) cupGrated Parmesan cheese, divided

1/4 (60 mL) cupparsley, finely chopped

2 (30 mL) tbspchives, finely chopped

1/3 (75 mL) cuphazelnuts, toasted and chopped

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a large pot of boiling salted water, cook spaghettini according to package directions. Drain well, reserving 1/2 cup (125 mL) of pasta water. Keep warm.

Step 2

Meanwhile, in a large non-stick skillet over medium heat, heat butter and oil. Cook squash, partially covered and stirring occasionally, for about 15 minutes or until fork tender.

Step 3

Add onion, garlic, thyme, salt, pepper, cinnamon, and nutmeg to the skillet and cook for 5 minutes. Add broth and increase heat to medium-high. Simmer for about 5 minutes or until squash is tender. Stir in spinach until just wilted.

Step 4

Toss squash mixture with spaghettini, reserved pasta water, and half of the parmesan. Transfer to shallow platter. Sprinkle with remaining cheese, parsley, and chives. Garnish with toasted hazelnuts.

Step 5

Add shredded cooked chicken, roasted pork, chickpeas, or tofu for a protein boost.