Roasted Butternut Linguine
photo by Satyne
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 946.36 ml cubed peeled butternut squash
- 1 medium red onion, chopped
- 44.37 ml olive oil
- 1.23 ml crushed red pepper flakes
- 226.79 g uncooked linguine
- 473.18 ml shredded swiss chard
- 14.79 ml minced fresh sage
- 2.46 ml salt
- 1.23 ml pepper
directions
- Place the squash and onion in a 15-in.x10-in.-x1-in. baking pan coated with cooking spray. Combine the oil and the pepper flakes; drizzle over vegetables and toss to coat.
- Bake, uncovered, at 350 degrees F for 45-50 minutes, or until tender, stirring occasionally.
- Meanwhile, cook pasta according to package directions; drain and place in a large bowl. Add the squash mixture, Swiss chard, sage, salt and pepper; toss to combine.
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Reviews
-
Used sweet potato instead of squash. Loved roasted sweet potato and onion so knew we would like! I added garlic to medley. I sautéd fresh sage leaves in butter as I think raw sage is too strong. Next time I would also use a shorter pasta. Sprinkled Parmesan on top. I have now learned that chard would keep longer if I had separated the leaves from stems, and used the leaves up first and that the stems will keep for quite a while. Thanks for sharing.
-
Absolutely delish. I didn't have enough butternut, so I also peeled and cubed a sweet potato. Used Silverbeet as I'm not sure I can get swiss chard here and apparently it's a similar item. Otherwise followed faithfully. Topped with some pecerino cheese and a little dash of olive oil to serve. Very pleased with the result and looking forward to making again.
Tweaks
-
Used sweet potato instead of squash. Loved roasted sweet potato and onion so knew we would like! I added garlic to medley. I sautéd fresh sage leaves in butter as I think raw sage is too strong. Next time I would also use a shorter pasta. Sprinkled Parmesan on top. I have now learned that chard would keep longer if I had separated the leaves from stems, and used the leaves up first and that the stems will keep for quite a while. Thanks for sharing.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
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I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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