Roasted Butternut Linguine Recipe
- 4 cups cubed peeled butternut squash
- 1 medium red onion, chopped
- 3 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 pound uncooked linguine
- 2 cups julienned Swiss chard
- 1 tablespoon minced fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1. Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
- 2. Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.
- 3. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine. Yield: 4 servings.
1-1/2 cups equals 384 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 344 mg sodium, 64 g carbohydrate, 6 g fiber, 10 g protein.
Reviews for Roasted Butternut Linguine
"The photo looks better than it tastes. Didn't like the Swiss chard at all!"
"To me this was a very 'dry' dish. I added some butter and wine to help with that. Also added some sauteed garlic and some Parmesan cheese, as to my taste it was rather bland. Not something I will make again, sorry. I was so disappointed, as was really excited to try this. To me it was a waste of some good butternut squash."
"I found it to be a bit bland, unless the bite had squash in it. Something is missing, I can't quite figure it out--maybe goat cheese? I was expecting a dish that was more savory than sweet. I might make it again for a healthy dish for myself, but not for company.Edit: Gave it another try. Doubled the amount of sage, since I could not taste it at all last time. Much better."
"This was fabulous! I followed the advice of others and sautéed the chard, garlic, and onions. (I used yellow onion.). Next time I may add sausage as another suggested. I will make this again."
"great easy to make"
"Love it. Excellent meatless option"
"Terrific recipe. The sage makes this pure comfort food. Based on other reviews and m y supplies, I used 1 teaspoon dried sage, sauteed the chard with garlic, salt & pepper and sprinkled shredded Parmesan cheese on top. We've never had chard before so I wanted to keep it separate in case we didn't care for it. We loved is and I used the whole bunch, not just the two cups called for in recipe (I cut away the stems). I poked the squash with a fork and nuked for 3 minutes to soften to make it easier to peel and chop. This is a keeper!"
"Would this be good if made ahead? I have a vegetarian luncheon I would like to bring it to. Reheat in crockpot?"
"Nice for a simple, elegant dinner. I stuck the chard in with the squash to roast for about 5-8 minutes because I was afraid it wouldn't get cooked enough otherwise."
"I made this twice - it was so tasty. Definitely would make it another time. Try it you will not be disappointed."
"I could have gorged myself on this; I thought it was fabulous; the taste is phenomenal. Definitely a KEEPER!"
"I liked it, but I feel like it needs something else to round it out. I personally added a clove of garlic to the roasted butternut squash and onion, and next time I think I may also add either a little parmesan cheese or some crumbled italian sausage."
"This was tasty and everyone ate it. I used spaghetti and cut the swiss chard in half because we don't care for it."
"This is a great recipe! My 2 year old and 9 month old even loved it and cleaned their plates. My husband's not a big fan of red onions so I think I might leave it out next time I make it. The sage makes it sooo yummy!"
"I sauteed chopped chard stems in oil with chopped garlic for about 10-15 minutes; then added the chard leaves and sauteed till slightly wilted & seasoned it with additional salt & pepper. Delicious."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.