Creamy Squash Linguine Recipes
CREAMY SQUASH LINGUINE
Rustle up this healthy pasta dish using just four ingredients: butternut squash, garlic cloves, sage and linguine. It's low-calorie and vegan too
Provided by Miriam Nice
Categories Dinner, Main course, Pasta, Supper
Time 1h5m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.
- Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.
Nutrition Facts : Calories 441 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein
CREAMY BUTTERNUT SQUASH PASTA
Good veggie dish.
Provided by Melissa Ulmer
Categories Vegetarian Pasta Main Dishes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g
CREAMY BUTTERNUT SQUASH LINGUINE
Make and share this Creamy Butternut Squash Linguine recipe from Food.com.
Provided by WKernan
Categories < 60 Mins
Time 55m
Yield 4 US, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1.Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
- 2.Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
- 3.In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
- 4.Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
- 5.In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
- 6.Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
Nutrition Facts : Calories 439.5, Fat 8.3, SaturatedFat 1.2, Sodium 156.3, Carbohydrate 79.6, Fiber 5.6, Sugar 5.8, Protein 12.7
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CREAMY BUTTERNUT SQUASH PASTA SAUCE - LAUREN'S LATEST
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5/5 (2)Total Time 35 minsCategory DinnerCalories 467 per serving
- Heat olive oil over medium heat. Sauté onion until browned, about 5 minutes. Stir in garlic and squash and cook another 3 minutes.
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Ratings 12Servings 4Cuisine American, ItalianCategory Main Course
- Preheat oven to 425°F. Line a large baking sheet with parchment. Place the butternut squash, onions and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until squash is lightly caramelized and golden, about 30 minutes.
- While the butternut squash is roasting, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid.
- Transfer the roasted butternut squash to large saucepan. Add the vegetable broth, milk and pasta water, and use an immersion blender to blend until smooth.
- Add the cooked pasta to the butternut squash sauce and toss to combine. Serve warm with grated parmesan cheese and chopped parsley, if desired.
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- Heat olive oil over medium high heat. Add onions and sauté for 4 minutes. Add squash and sauté an additional 4 minutes. Add garlic and red pepper flakes and sauté 30 seconds.
- Add water, bouillon and all remaining seasonings/spices. Bring to a boil, cover and reduce to a simmer. Simmer until squash is fork tender, about 8-12 minutes. Add to blender (or use an immersion blender) and puree until smooth being careful to let some steam escape so the lid doesn’t explode (I cover a corner with a paper towel.
- Add butternut squash puree back to pan. Heat through then stir in 1/2 cup Parmesan until smooth. Add pasta and toss to coat, adding additional Reserved Pasta Water to reach desired consistency.
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Cuisine American, ItalianCategory Appetizer, Main Course, Side Dish, SnackServings 4Total Time 1 hr 20 mins
- Cut the squash in half, remove seeds, cut the squash into long pieces, peel the squash, and dice into 1/2 inch cubes.
- Fry up the 5 pieces of bacon in a large frying pan, remove from the grease and place them on a plate with a paper towel.
- Dice a whole white onion (about 1 and 3/4 cup of onioand cook it in the bacon grease for one to two minutes. Add the squash. Stir every few minutes to allow the onions to become translucent, about 6 to 8 minutes.
CREAMY BUTTERNUT SQUASH PASTA - DETOXINISTA
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- Cook the pasta according to the package directions. While you wait for the water to come to a boil, you can start sauteeing the veggies for the sauce. (Note: If you'd like to serve this dish with crispy mushroom bacon, start cooking it right away, so it will be ready when the pasta is done.)
- While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the onion until it's soft and translucent, about 6 to 8 minutes. Add in the garlic and sage, and sauté until fragrant, about 1 to 2 minutes more.
- Transfer the cooked veggies to a blender, then add in the cooked squash, water, lemon juice, 1 teaspoon of fine sea salt, and several grinds of black pepper. Add in the red pepper flakes, if desired. (You can use up to 1/2 teaspoon if you like the sauce spicy.) Blend until very smooth.
- Taste and adjust the seasoning as desired. When the pasta is done cooking, drain it then return it to the pot it was cooked in. Pour the pasta sauce over the top, add in the arugula (if using), and toss well to combine. The greens should wilt quickly in the hot pasta. Taste and adjust any seasoning as needed, then serve warm, with crispy mushroom bacon on top, if desired.
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- Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
- Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
- Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
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4.7/5 (13)Total Time 30 minsEstimated Reading Time 4 mins
- 1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
- 2. While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.
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