Squash linguine
HB-2195 · Hand-built original · Italian
ItalianVegetarianVegetarianEgg-free
Main ingredient: pasta
Pairs well with: garlic bread, caesar salad, caprese salad, bruschetta, grilled vegetables
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 12¼ oz butternut squash, peeled and cut into ¾ in cubes
- 3 garlic cloves, thinly sliced
- 3 tbsp olive oil
- 12¼ oz linguine
- 1 small bunch of sage, leaves picked
- 1 tsp fine sea salt, plus more for the pasta water
- 1/2 tsp black pepper
- grated Parmesan, to serve (optional)
Method
- Heat the oven to 400°F. Toss the squash cubes with 2 tablespoons of the olive oil, the salt and pepper, spread over a roasting tray and roast for 25-30 minutes until tender and caramelised at the edges.
- Meanwhile, cook the linguine in a large pan of well-salted boiling water until just shy of tender. Reserve a mugful of the cooking water before draining.
- Heat the remaining tablespoon of olive oil in a large frying pan over a medium heat. Fry the sage leaves for about 30 seconds until crisp, then lift them out. Add the garlic to the same pan and cook gently for 1 minute without browning.
- Tip the roasted squash into the pan and crush roughly a third of it with the back of a spoon to form a coarse sauce, loosening with splashes of the reserved pasta water.
- Add the drained linguine and toss over the heat for 1-2 minutes, adding more pasta water until the sauce looks glossy and coats the strands.
- Divide between warm bowls, scatter over the crisp sage leaves and serve with grated Parmesan if you like.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).