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Butternut Squash Spaghettini with Spinach and Hazelnuts

Embrace the bounty of fall with a dish that's loaded with the colours of autumn, warm spices, and comforting aromas.
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-125 Min
Serves
icon-servings-16
Butternut Squash Spaghettini with Spinach and Hazelnuts
Catelli Ancient Grains Spaghettini

Ingredients

  • 1 pkg (340 g) Catelli® Ancient Grains Spaghettini
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) oil
  • 3 cups (750 mL) butternut squash, diced
  • 1/2 cup (125 mL) white onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) sea salt
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 1/4 tsp (1 mL) ground cinnamon
  • 1 pinch ground nutmeg
  • 1 cup (250 mL) sodium-reduced chicken broth
  • 4 cups (1 L) baby spinach
  • 1/2 cup (125 mL) grated Parmesan cheese, divided
  • 1/4 cup (60 mL) parsley, finely chopped
  • 2 tbsp (30 mL) chives, finely chopped
  • 1/3 cup (75 mL) hazelnuts, toasted and chopped

Cooking Steps

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.

Tip

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