Roasted Butternut Linguine For Two Recipes

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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

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

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