Name: Butternut Squash Spaghetti With Toasted Walnuts
Cook time: 25 min
Ingredients: 225g spaghetti; 1 medium butternut squash (top ‘neck’ portion only, about 350g); 4 tbsp olive oil; 2 garlic cloves, thinly sliced; 60g walnuts, chopped; 30g sage leaves, chopped; 125ml dry white wine; 200g baby kale; 2 tbsp sour cream; 1 tbsp wholegrain mustard; 50g blue cheese, crumbled

VMG Recipes