Italian·non-vegetarian·medium

Squash linguine

Name: Squash linguine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 350g Butternut Squash; 3 parts Garlic; 3 tbs Olive Oil; 350g Linguine Pasta; Small bunch Sage

Golden squash linguine is a velvety, autumnal dish where roasted butternut squash and garlic meld into a rich, caramelized sauce that clings to al dente pasta. The dish balances sweetness with the earthy depth of sage, its crisp leaves adding a delicate crunch to each bite. A splash of reserved pasta water transforms the squash into a silky, emulsified coating that coats every strand of linguine. Worth making for its comforting warmth and the way it turns humble ingredients into something deeply satisfying.

40 min(prep 15 + cook 25)

4 servings

380 kcal

4.4

Ingredients

Butternut Squash350g
Garlic3 parts
Olive Oil3 tbs
Linguine Pasta350g
SageSmall bunch

Nutrition

380 kcalper serving

Protein12g12%

Carbs60g61%

Fat14g14%

Fiber5g5%

Sugar8g8%

Directions

1
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.
2
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.

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