The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Butternut squash & sage spaghetti
Butternut squash and sage are the best of flavour friends, and here they’re joined by red peppers, cavolo nero (also known as Italian kale) and a hint of chilli, then stirred into spaghetti. Itʼs a big olʼ bowlful of deliciousness!
SWK: Source of fibre
Plants 4
SWK: Source of protein
highly rated
Serving size
Ingredients
- 1 large butternut squash
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 x of fresh sage
- 400g pasta (Wheat) (Durum wheat semolina)
- ½ tsp chilli flakes
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 2 onion
- 2 pepper
- 16g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 555
Protein: 21g
Carbs: 114g
Fat: 2.9g
Ingredients
- 1 small butternut squash
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 1 handful of fresh sage
- 0.5 tsp chilli flakes (use half)
- 1 onion
- 1 pepper
- 200g pasta (Wheat) (Durum wheat semolina)
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 573
Protein: 21g
Carbs: 118g
Fat: 2.9g
Butternut squash & sage spaghetti
Butternut squash and sage are the best of flavour friends, and here they’re joined by red peppers, cavolo nero (also known as Italian kale) and a hint of chilli, then stirred into spaghetti. Itʼs a big olʼ bowlful of deliciousness!
Cook time:
45 mins
Cuisine:
Italian
Food group:
Dairy
Allergens: Milk, Wheat
Cooking Instructions
In goes the squash
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Peel and halve the squash lengthways, discard the seeds and cut into 1cm cubes. Peel the onions and cut into 8 wedges, then deseed the peppers and dice into 2cm squares.
- Add to a large baking dish and spritz with cooking spray. Roast for 25 mins until soft and golden.
Cook the pasta and cav
- Meanwhile, discard the woody stalks from the middle of the cavolo nero, then thinly slice the leaves.
- Cook the pasta and cavolo nero in boiling water for 7-8 mins, then drain.
Make the stock
- Pick the sage leaves and roughly chop.
- Dissolve the stock powder in 250ml boiled water (350ml for 4 portions), then stir in the garlic paste, chilli flakes and chopped sage.
Add some oomph!
- Add the drained pasta and cavolo nero to the baking dish. Pour in the stock mix and stir well. Return to the oven for another 5 mins, then leave to rest for a few mins.
Bring it all together
- Stir the yogurt into the pasta and lightly season with salt and pepper. Serve straight away.