Roasted Butternut Linguine

Name: Roasted Butternut Linguine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings.
Cuisine: Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
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

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

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

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.
Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.
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.

Originally published as Roasted Squash and Swiss Chard in Taste of Home August/September 2011

Reviews

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Average Rating:

seasons4

Oct 10, 2015

The photo looks better than it tastes. Didn't like the Swiss chard at all!
shellym2

Oct 5, 2014

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.
alfoa

Aug 17, 2014

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.
Grace1018

May 6, 2014

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.
rogercassman

Nov 16, 2013

great easy to make
sddeck

Nov 7, 2013

Love it. Excellent meatless option
zippee-0415

Oct 25, 2013

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!
Kayzie

Sep 15, 2013

Delicious
Debkj

Sep 15, 2013

Would this be good if made ahead? I have a vegetarian luncheon I would like to bring it to. Reheat in crockpot?
Pinstripes

Dec 10, 2011

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.