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Roasted Butternut Linguine

 Roasted Butternut Linguine
Squash is one of our favorite vegetables, and this is my husband's favorite fall dish. He looks forward to it all year. —Kim Caputo, Cannon Falls, Minnesota
4 ServingsPrep: 15 min. Bake: 45 min.


  • 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


  • 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.
  • Bake, uncovered, 45-50 minutes or until tender, stirring
  • occasionally.
  • Meanwhile, cook pasta 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.
Nutritional Facts: 1-1/2 cups equals 384 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 344 mg sodium,

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Roasted Butternut Linguine (continued)

Nutritional Facts: 64 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.