Roasted Butternut Linguine
"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!"
photo by Satyne
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 cups cubed peeled butternut squash
- 1 medium red onion, chopped
- 3 tablespoons olive oil
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 lb uncooked linguine
- 2 cups shredded swiss chard
- 1 tablespoon minced fresh sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon 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. -
ok how funny you rated one of my recipes today lol this is a pretty dish and tasty too. i used spinach instead of chard and used some of the roasted squash i made for my soup . easy recipe made for best of 2012
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This is just terrific! I used a yellow onion instead of red, and noodles instead of linguine, as I had those on hand. The sage and crushed red pepper were perfect with the butternut squash and the roasting with the onions gave such a great flavor. Thanks for sharing a keeper! Made for Fall PAC 2012
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.
-
This is just terrific! I used a yellow onion instead of red, and noodles instead of linguine, as I had those on hand. The sage and crushed red pepper were perfect with the butternut squash and the roasting with the onions gave such a great flavor. Thanks for sharing a keeper! Made for Fall PAC 2012
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.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
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!
Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore.
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