Linguine with Roasted Butternut Squash, Walnuts and Fresh Sage
Linguine with Roasted Butternut Squash, Walnuts and Fresh Sage

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 from your grocery store (go ahead, it’s okay). To print as PDF click here.

 

Ingredients

3 c. butternut squash peeled, seeded and cut into ½” pieces (about 1 medium)
2 T. plus 2 T. olive oil
1/3 c. chopped shallots (about 2)
½ c. walnuts, chopped
4 fresh sage leaves, chopped
Salt & Pepper
1 lb. linguine

 

Preheat oven to 400°.  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.  While squash is cooking, start boiling the water for the pasta. Cook according to the package directions until al dente. 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. Add walnuts, a pinch of salt and a turn of pepper mill and cook for 3-4 minutes. Add the chopped sage and cook for about 1 minute. Add ½ c. pasta water. Gently place squash in pan and gently mix everything together. Add more salt if needed. Add drained pasta to pan and carefully combine the sauce and pasta, adding more pasta water if needed for desired consistency.  Serve with grated Parmigiano Reggiano cheese.