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!
- Ready In:
- 1hr 5mins
- Serves:
- Units:
4
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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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RECIPE MADE WITH LOVE BY
@Dr. Jenny
Contributor
@Dr. Jenny
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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!"
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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.Reply
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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.Reply
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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.Reply
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