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Creamy Butternut Squash Linguine
This dreamy Creamy Butternut Squash Linguine boasts tender chunks of roasted butternut squash tossed with linguine in a velvety parmesan cream sauce. An incredible fall comfort food that is simple to make yet impresses with its rich flavors.
5
55 min
TOTAL TIME
521
CALORIES
$1.29
PER SERVING
Ingredients
Directions
ROASTING
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Preheat oven to 375 degrees Fahrenheit.
2
Place the diced butternut squash on a baking sheet and drizzle with olive oil. Toss to coat.
3
Season the squash with 1/2 tsp salt and black pepper, toss to distribute the seasoning.
4
Spread the squash evenly on the baking sheet and roast for 20 minutes or until soft and slightly caramelized.
PASTA
5
While the squash is roasting, cook the linguine in a large pot of salted boiling water according to package instructions until al dente.
6
Drain the linguine, reserving a small amount of pasta water, and set aside.
SAUCE
7
In a large skillet, pour in the vegetable broth and remaining 1/2 tsp salt, bring to a boil.
8
Add the roasted butternut squash to the skillet, reduce to a simmer and with a potato masher, smash the squash into the broth until it becomes a chunky sauce.
9
Stir in the half and half cream and continue simmering for a minute.
ASSEMBLY
10
Add the cooked linguine and the grated parmesan cheese to the skillet. Toss to combine and allow the cheese to melt into the sauce.
11
If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
12
Taste the pasta, add more salt and pepper to taste if desired, then serve hot garnished with a sprinkle of parmesan cheese.
Health Info
Macros
72g
CARBS
16g
FAT
23g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
3 Recipes for Butternut Squash Pasta Sauce
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