This mouthwatering dish combines the sweetness of roasted butternut squash, the delicate richness of seared scallops, and the earthy goodness of kale. Tossed together with perfectly cooked spaghetti and topped with crispy Parmesan cheese crisps and crunchy pecans, this dish is a true delight that can be made in no time. Let’s begin!
- Prep Time: 10 minutes
- Cook Time: 25-28 minutes
- Total Time: 35-38 minutes
- Yield: 2–3 servings 1x
Ingredients
- 8 oz spaghetti
- 1 small butternut squash, peeled, seeded, and diced
- 1 bunch kale, stems removed, and leaves torn into bite-sized pieces
- 8–10 large scallops, patted dry
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup pecans, chopped
Instructions
- Preheat the oven to 425°F (220°C). Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat evenly and roast in the oven for about 15-20 minutes or until tender and slightly caramelized.
- Meanwhile, in a large pot of boiling salted water, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- While the butternut squash is roasting and the spaghetti is cooking, prepare the Parmesan cheese crisps. On a non-stick skillet over medium heat, sprinkle grated Parmesan cheese in a thin, even layer. Cook until the edges turn golden brown and the cheese forms a crisp. Remove from heat and let it cool to harden before breaking it into pieces.
- In a separate large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Pat dry the scallops and season with salt and black pepper. Add the scallops to the skillet and sear for about 2-3 minutes on each side until they develop a golden crust. Be careful not to overcook them.
- Remove the scallops from the skillet and set them aside. In the same skillet, add the torn kale leaves and sauté for 2-3 minutes until they wilt slightly.
- Toss the cooked spaghetti with the roasted butternut squash, sautéed kale, and seared scallops. Season with additional salt and black pepper if needed.
- Serve the delicious Spaghetti with Butternut Squash, Seared Scallops, and Kale in individual plates, and garnish with the Parmesan cheese crisps and chopped pecans for that extra crunch and flavor.
Notes
For a perfectly golden sear on the scallops, make sure to pat them dry with paper towels before cooking and use a hot skillet with oil and butter. Add a splash of fresh lemon juice and red pepper flakes for a zesty kick, or sprinkle some toasted pine nuts or chopped fresh herbs for extra flavor and texture. Pair this dish with a light green salad or garlic bread for a well-rounded and satisfying meal. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Carbohydrates: 69g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 45mg
