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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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WiGal August 21, 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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Satyne April 05, 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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Dienia B. February 09, 2013

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

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loof November 06, 2012
Roasted Butternut Linguine