Cellentani with Squash, Chiles and Walnuts
If January has you feeling as though the sky has forgotten how to smile, this vibrant bowl of Cellentani with butternut squash, chiles, and walnuts is here to stage a delicious little rebellion against the gloom. Forget Meatless Monday for a moment—I am declaring this Cheery and Colorful Monday, because sometimes what we need on a gray winter day is a plate bursting with sunshine-colored goodness. Twirly Cellentani pasta catches every bit of the silky squash and spicy chile, while toasted walnuts add a wonderfully earthy crunch that makes each forkful more interesting than the last. Butternut squash brings its beautiful golden-orange color courtesy of carotenoids, including beta-carotene, which the body can convert into vitamin A. Vitamin A plays important roles in healthy vision, immune function, and normal cell growth, making that gorgeous orange hue much more than a pretty face. The squash also contributes dietary fiber, potassium, vitamin C, and other beneficial plant compounds, making it a particularly lovely way to add nutritional value to a comforting pasta dish. And then there are the walnuts—nature's wonderfully crinkly little nutritional treasures—bringing plant-based protein, fiber, and predominantly unsaturated fats, including the omega-3 fatty acid ALA. Just one ounce of walnuts provides about 4 grams of protein, along with a satisfying crunch that makes them a clever alternative to relying on meat for every meal. I love the idea of using walnuts this way because cooking should be an invitation to experiment, combining ingredients that surprise you and flavors that make you genuinely happy to sit down at the table. The chiles add a lively little spark of heat against the natural sweetness of the squash, waking up the entire dish without overwhelming its delicate flavors. There is something wonderfully comforting about a bowl of pasta that manages to feel both indulgent and nourishing, especially when the ingredients bring color, texture, flavor, and nutritional personality to the party. So while the winter weather may insist on being dreary, your dinner certainly doesn't have to follow its lead. Twirl up a forkful, let the golden squash brighten your plate, and enjoy a meal that proves eating well can be colorful, playful, satisfying, and downright delicious. Enjoy!
Equipment
- Non-Stick Skillet
- Large pot
- Cutting Board
- Chefs Knife
- Colander
Ingredients
- ¼ cup cups walnuts toasted and coarsely chopped
- 6 ounces Cellentani pasta or another small ridged pasta
- 1 tablespoon olive oil
- 1 cup butternut squash peeled, cut into ¼ inch pieces
- 1 clove garlic thinly sliced
- ¼ teaspoons crushed red pepper flakes divided
- 2 tablespoons unsalted butter cut into pieces
- 1 teaspoon fresh lemon juice
- ¼ cups grated Parmesan plus more for serving
- 2 tablespoons torn fresh mint leaves plus extra for garnish
- freshly ground black pepper to season
Instructions
- Preheat a non-stick skillet. Spread out the walnuts and toast, tossing occasionally, until golden, about 3 minutes. Let cool, then coarsely chop; set aside.
- Cook the pasta in a large pot of boiling salted water, according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup of the pasta cooking liquid.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add the garlic and 1/8 teaspoon red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add ½ cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.
- Add the pasta to the skillet with squash and sauce and toss to coat. Add the lemon juice, ¼ cup Parmesan, 2 tablespoons mint, and remaining 1/8 teaspoon red pepper flakes and toss to combine; season with salt and pepper.
- Serve pasta topped with reserved walnuts, more Parmesan, and some mint.
- DO AHEAD: Walnuts can be toasted a few days ahead of time. Store airtight in the refrigerator.
Nutrition
Calories: 660kcalCarbohydrates: 76gProtein: 18gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 41mgSodium: 229mgPotassium: 536mgFiber: 5gSugar: 4gVitamin A: 7902IUVitamin C: 16mgCalcium: 183mgIron: 2mg
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