Roasted Butternut Linguine for Two Recipe

Roasted Butternut Linguine for Two Recipe
Roasted Butternut Linguine for Two Recipe photo by Taste of Home
Publisher Photo

Roasted Butternut Linguine for Two Recipe

Be the first to add a review
Publisher Photo
My husband and I love squash, and this is one of his favorite fall dishes. The recipe makes the perfect amount for the two of us. —Kim Caputo, Cannon Falls, Minnesota
Featured In: 52 Date Night Dinners
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 2 cups cubed peeled butternut squash
  • 1 small red onion, chopped
  • 4 teaspoons olive oil
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 pound linguine
  • 1 cup shredded Swiss chard
  • 1-1/2 teaspoons minced fresh sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place the squash and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
Bake, uncovered, at 350° 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. Yield: 2 servings.
Originally published as Roasted Butternut Linguine for Two in Taste of Home

Nutritional Facts

1-1/2 cups: 377 calories, 11g fat (2g saturated fat), 0 cholesterol, 345mg sodium, 65g carbohydrate (7g sugars, 6g fiber), 10g protein.

  • 2 cups cubed peeled butternut squash
  • 1 small red onion, chopped
  • 4 teaspoons olive oil
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 pound linguine
  • 1 cup shredded Swiss chard
  • 1-1/2 teaspoons minced fresh sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place the squash and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
  2. Bake, uncovered, at 350° for 45-50 minutes or until tender, stirring occasionally.
  3. 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. Yield: 2 servings.
Originally published as Roasted Butternut Linguine for Two in Taste of Home

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoasted Butternut Linguine for Two

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review