3 tbsp (45 ml) each maple syrup and olive oil, divided
1 tbsp (45 ml) Sriracha hot sauce
1/2 tsp (2 ml) each salt and pepper, divided
2 tbsp (30 ml) lemon juice
2 cloves garlic, minced
4 cups (1 l) baby kale, spinach or arugula
1 cup (250 ml) crumbled feta cheese
Toasted pine nuts, slivered almonds or chopped pecans (optional)
1Preheat oven to 425°F (220°C). Toss squash with 1 tbsp (15 mL) each maple syrup and olive oil, the Sriracha, and 1/4 tsp (1 mL) each salt and pepper. Spread in an even layer on a parchment paper-lined baking sheet. Roast for 30 minutes or until golden.
2Meanwhile, cook spaghetti according to package directions; drain and reserve 1/2 cup (125 mL) cooking water.
3Whisk remaining maple syrup and olive oil with the lemon juice, garlic and remaining salt and pepper.
4Toss hot spaghetti with roasted squash, kale, maple syrup mixture and cooking water until well combined. Toss in feta cheese just before serving. Garnish with nuts (if using).
Ensure even cooking by cutting the butternut squash into equal size cubes.
For a vegan dish, omit the feta and add a salty crunch with 1/2 cup (125 mL) chopped dry-roasted salted cashews.
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