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M&S Health & Nutrition

Kale and Butternut Squash Pasta

Kale and Butternut Squash Pasta

Serves 4


700g butternut squash, peeled, deseeded and cut into 5cm chunks
2 garlic cloves, peeled and sliced
2 tbsp fresh rosemary leaves, roughly chopped
2 tbsp olive oil
300g wholewheat spaghetti
150g kale, large leaves roughly chopped
25g walnuts, toasted and roughly chopped
100g goat’s cheese, roughly crumbled
Pinch dried chilli flakes


  1. Preheat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Put the squash, garlic and rosemary in a roasting tin and drizzle over the oil. Season and roast for 30-40 minutes, until tender.
  2. Meanwhile, cook the spaghetti in boiling salted water for 10-12 minutes, until just tender. Add the kale for the last 3 minutes of cooking time; drain well and return to the pan. Stir the squash mixture, walnuts and goat’s cheese gently through the spaghetti and kale until just combined. Divide among 4 serving bowls and top with the chilli flakes, to serve.
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