Squash is one of our favorite vegetables, and this is my husband's preferred fall dish. He looks forward to it all year! —Kim Caputo, Cannon Falls, Minnesota
Roasted Butternut Linguine
Roasted Butternut Linguine
Prep Time
20 min
Cook Time
45 min
Yield
4 servings
Ingredients
- 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
Directions
- Preheat oven to 350°. Place squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine 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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