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Roasted Butternut Linguine Recipe

Roasted Butternut Linguine Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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 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, 64 g carbohydrate, 6 g fiber, 10 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.