Roasted Butternut Squash Pasta with Walnuts & Kale

CONNOISSEURUS VEG
11Ingredients
60Minutes

Ingredients

US|METRIC
  • 2 pounds butternut squash (cut into 1/2-inch cubes, about 5-6 cups of squash)
  • 3 tablespoons olive oil (plus a few dashes, divided)
  • 1/2 teaspoon salt (plus more as needed)
  • 10 ounces fettuccine pasta (dried, or pasta of choice)
  • 1 bunch kale (stems removed and torn into bite-sized pieces, about 6 cups of kale)
  • 1/2 cup diced onion (finely)
  • 2 garlic cloves (minced)
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh sage (finely)
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts
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