Squash linguine

Name: Squash linguine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 350g Butternut Squash; 3 cloves Garlic; 3 tbs Olive Oil; 350g Linguine Pasta; Small bunch Sage

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Serves 4 460 kcal per serving Prep 20 min Cook 25 min

Ingredients

350g Butternut Squash
3 cloves Garlic
3 tbs Olive Oil
350g Linguine Pasta
Small bunch Sage

Instructions

Preheat the oven to 200°C / 180°C fan. Peel and chop the squash into chunks and peel the garlic. Place both on a baking tray, drizzle with olive oil, toss to coat and roast for 35–40 minutes until very soft. Season to taste.
Meanwhile, cook the linguine in a large pot of well-salted boiling water until al dente, following the packet instructions. Reserve some of the cooking water, then drain.
Transfer the roasted squash and garlic to a deep container. Add about 400 ml of the reserved pasta water and blend with a stick blender until smooth and creamy.
Heat a little olive oil in a wide frying pan over medium heat. Fry the sage leaves briefly until crisp, then remove and drain on kitchen paper.
Add the cooked linguine to the pan along with the squash sauce and warm through, tossing gently to coat. Add more pasta water if needed to loosen the sauce.
Divide between plates, scatter with the crispy sage and serve immediately.

Tips

Roast the squash until the edges are caramelized to add a nutty sweetness to the final pasta sauce.
Blend half of the roasted squash with a little cream or pasta water to create a velvety sauce, and keep the other half in chunks.
Fry fresh sage leaves in butter until crispy to use as a flavorful and aromatic garnish.

Variations

Nutty Squash: Add toasted walnuts or pine nuts at the end for extra crunch.
Spicy: Add a pinch of red chili flakes to the squash while roasting for a sweet-and-heat contrast.