Squash linguine

Squash linguine

Delight in this creamy, roasted squash linguine combining tender butternut squash and fragrant sage for a comforting meal. The roasted garlic adds a subtle sweetness, harmonizing beautifully with the pasta.

Vegetarian

Prep Time

15 min

Cook Time

45 min

Servings

4

Squash linguine is a delightful twist on classic pasta dishes, using roasted butternut squash to create a luscious, velvety sauce. This recipe celebrates the natural sweetness and softness of roasted squash, combined with the aromatic notes of fresh sage and gently caramelized garlic. The roasting process intensifies these flavors, making the sauce deeply satisfying yet light. Historically, incorporating squash into pasta dishes reflects a modern approach to Italian cuisine, highlighting seasonal vegetables in a simple yet flavorful way. This dish pairs wonderfully with a crisp white wine and a fresh green salad, perfect for a cozy autumn dinner or as an elegant vegetarian option at gatherings. The creamy texture achieved by blending the squash with some reserved pasta water adds a lovely silkiness without any cream or cheese, making it a deliciously dairy-free meal. The crispy sage leaves sprinkled on top provide a delightful contrast in texture and an earthy aroma that complements the natural sweetness of the squash.

Ingredients

  • 350 g Butternut Squash
  • 3 part Garlic
  • 3 tb Olive Oil
  • 350 g Linguine Pasta
  • Small bunch Sage

Instructions

Begin by preheating your oven to 200°C (180°C fan)/Gas mark 6. Arrange the cubed butternut squash and whole garlic cloves on a baking tray, then generously drizzle with olive oil to ensure perfect caramelization during roasting. Roast in the oven for 35 to 40 minutes until the squash is tender and golden; season lightly with salt and pepper to enhance the flavor. While the squash roasts, cook the linguine pasta according to the package instructions until al dente. Carefully drain the pasta, but be sure to reserve about 400ml of the cooking water — this will help create a silky sauce. Use a stick blender to purée the roasted squash and garlic along with the reserved cooking water, transforming it into a smooth and creamy sauce. Warm a little oil in a frying pan and gently fry the fresh sage leaves until they become crisp and fragrant; place them on kitchen paper to drain excess oil. Add the cooked pasta to the pan with the squash sauce and toss gently to combine, warming everything through nicely. Serve the linguine sprinkled generously with the crispy sage leaves for an extra burst of flavor and texture. Enjoy this comforting, nourishing dish on its own or with a simple side of crusty bread.

Quick Info

Prep Time
15 min
Cook Time
45 min
Total Time
60 min
Servings
4

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