Roasted Butternut Linguine

Prep: 10 min. Bake: 45 min.
Yield: four Servings.

  • Prep: 10 min. Bake: 45 min.
  • Yield: 4 Servings

10 45 55 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 shredded Swiss chard
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place the squash and onion in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
  • Bake, uncovered, at 350° for 45-50 minutes or until tender, stirring occasionally.
  • Meanwhile, cook pasta according to package directions; drain and place in a large bowl. Add the squash mixture, Swiss chard, sage, salt and pepper; toss to combine. Yield: 4 servings.

Cooking for 2: Roasted Butternut Linguine for Two

Nutritional Facts 1-1/2 cups equals 384 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 344 mg sodium, 64 g carbohydrate, 6 g fiber, 10 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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  1. Well written, thank you. And thank you for your support.

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