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Roasted Butternut Linguine for Two

 Roasted Butternut Linguine for Two
Squash is one of our favorite vegetables, and this is my husband's preferred fall dish. It's the perfect amount for just the two of us.
2 ServingsPrep: 10 min. Bake: 45 min.


  • 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


  • 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.

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Roasted Butternut Linguine for Two (continued)

Nutritional Facts: 1-1/2 cups equals 377 calories, 11 g fat (2 g saturated fat), 0 cholesterol, 345 mg sodium, 65 g carbohydrate, 6 g fiber, 10 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.