Linguine with Roasted Butternut Squash, Walnuts and Fresh Sage
 
 
Butternut squash is abundant in the fall and this pasta with butternut squash, tossed with extra virgin olive oil and roasted, is truly amazing. Here's a recipe that takes maybe 30 minutes from start to finish...really. And you can shave 5 minutes off that if you buy the butternut squash already peeled and cut at your grocery store (go ahead, it's okay).
Author:
Ingredients
  • 3 c. butternut squash peeled, seeded and cut into ½" pieces (about 1 medium)
  • 2 T. plus 2 T. extra virgin olive oil
  • ⅓ c. chopped shallots (about 2)
  • ½ c. walnuts, chopped
  • 4 fresh sage leaves, chopped
  • Salt and Pepper
  • 1 lb. linguine
Instructions
  1. Preheat oven to 400°.
  2. Spread butternut squash on baking sheet and toss with 2 T. olive oil, a couple of pinches of salt and 2 turns of the pepper mill. Roast without turning, until tender, about 20 minutes.
  3. While squash is roasting, start boiling the water for the pasta. Cook according to package directions until al dente.
  4. To prepare the rest of the sauce, heat 2 T. olive oil in large pan over medium heat. Add shallots and cook until soft, about 2-3 minutes.
  5. Add walnuts, a pinch of salt and a turn of the pepper mill and cook for 3-4 minutes.
  6. Add the chopped sage and cook for about 1 minute. Add ½ c. pasta water.
  7. Gently place squash in the pan and carefully mix everything together. Add more salt if needed.
  8. Add drained pasta to pan and carefully combine the sauce and pasta, adding more pasta water if needed for desired consistency. Serve with grated Grana Padano cheese.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/linguine-with-roasted-butternut-squash-walnuts-and-fresh-sage/