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    You are in: Home / Recipes / Roasted Butternut Linguine Recipe
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    Roasted Butternut Linguine

    Roasted Butternut Linguine. Photo by Satyne

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Dr. Jenny's Note:

    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!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 21, 2013


      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.

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    • on April 05, 2013


      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.

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    • on February 09, 2013


      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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    Read All Reviews (4)


    Nutritional Facts for Roasted Butternut Linguine

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.4
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 339.4 mg
    Total Carbohydrate 62.6 g
    Dietary Fiber 5.6 g
    Sugars 6.0 g
    Protein 9.5 g

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