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Roasted Butternut Linguine for Two

Total Time

Prep: 10 min. Bake: 45 min.

Makes

2 servings

My husband and I love squash, and this is one of his favorite fall dishes. The recipe makes the perfect amount for the two of us. —Kim Caputo, Cannon Falls, Minnesota
Roasted Butternut Linguine for Two Recipe photo by Taste of Home

Ingredients

  • 2 cups cubed peeled butternut squash
  • 1 small red onion, chopped
  • 4 teaspoons olive oil
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 pound linguine
  • 1 cup shredded Swiss chard
  • 1-1/2 teaspoons minced fresh sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. 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, at 350° for 45-50 minutes or until tender, stirring occasionally.
  3. Meanwhile, cook pasta according to package directions; drain and place in a large bowl. Add the squash mixture, Swiss chard, sage, salt and pepper; toss to combine.

Nutrition Facts

1-1/2 cups: 377 calories, 11g fat (2g saturated fat), 0 cholesterol, 345mg sodium, 65g carbohydrate (7g sugars, 6g fiber), 10g protein.

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