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: 384 calories, 12g fat (2g saturated fat), 0 cholesterol, 344mg sodium, 64g carbohydrate (7g sugars, 6g fiber), 10g 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.