Roasted Butternut Linguine Recipes

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PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE



Pasta with Roasted Butternut Squash and Sage image

Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.

Provided by Anna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 ⅔ cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
½ pound turkey sausage
¼ cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 ½ tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 57.2 g, Cholesterol 63.2 mg, Fat 19.4 g, Fiber 4.4 g, Protein 20.3 g, SaturatedFat 6.3 g, Sodium 484.4 mg, Sugar 5.8 g

ROASTED BUTTERNUT LINGUINE



Roasted Butternut Linguine image

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!

Provided by Dr. Jenny

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 380.5, Fat 11.3, SaturatedFat 1.6, Sodium 339.5, Carbohydrate 62.6, Fiber 5.6, Sugar 6, Protein 9.5

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS



Creamy Butternut Squash Pasta With Sage and Walnuts image

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Provided by Lidey Heuck

Categories     dinner, pastas, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
3/4 packed cup fresh sage leaves
3/4 cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
  • Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
  • Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
  • Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
  • Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
  • Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

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