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Roasted Butternut Linguine

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“DH and I made this easy tasty recipe submitted by Kim Caputo in the Aug/Sept 2011 "Taste of Home Magazine." The only change we made was to top with freshly grated Romano cheese. We also used fresh linguine. We will be having this again!”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. Bake, uncovered, at 350 degrees F for 45-50 minutes, or until tender, stirring occasionally.
  3. 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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