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Roasted Butternut Linguine

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
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    4 servings


  • 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


  • 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.

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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


  • 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?

  • pilgrimfamily
    Dec 25, 2012

    No comment left