Roasted Butternut Linguine
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 4 servings.
Squash is one of our favorite vegetables, and this is my husband's preferred fall dish. He looks forward to it all year! —Kim Caputo, Cannon Falls, Minnesota
Ingredients
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4 cups cubed peeled butternut squash
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1 medium red onion, chopped
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3 tablespoons olive oil
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1/4 teaspoon crushed red pepper flakes
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1/2 pound uncooked linguine
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2 cups julienned Swiss chard
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1 tablespoon minced fresh sage
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Preheat oven to 350°. Place squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine oil and pepper flakes; drizzle over vegetables and toss to coat.
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2.
Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.
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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.
Nutrition Facts
1-1/2 cups: 384 calories, 12g fat (2g saturated fat), 0 cholesterol, 344mg sodium, 64g carbohydrate (7g sugars, 6g fiber), 10g protein.
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