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!
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INGREDIENTS
Nutrition- 4cups cubed peeled butternut squash
- 1
- 3tablespoons olive oil
- 1⁄4teaspoon crushed red pepper flakes
- 1⁄2lb uncooked linguine
- 2cups shredded swiss chard
- 1tablespoon minced fresh sage
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
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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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