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Roasted Butternut Linguine for Two

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
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    2 servings

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

  • 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, at 350° for 45-50 minutes or until tender, stirring occasionally.
  • 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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