Saturday, July 23, 2011
Roasted Butternut Linguine
Healthy, easy, yummy, and perfect for the upcoming Fall season when butternut squash is inexpensive.
Prep: 10 min
Bake: 45 min
Yield: 4 servings
4 cups cubed peeled butternut squash
1 medium red onion, chopped
3 Tbsp olive oil
1/4 tsp crushed red pepper flakes
2 cups shredded swiss chard (I just used romaine)
1 Tbsp minced fresh sage (I substituted dried marjoram)
1/2 tsp salt
1/4 tsp pepper
1. Place the squash and onion on a tin-foil lined cookie sheet. Drizzle olive oil and sprinkle pepper flakes over veggies and toss to coat.
2. Bake, uncovered, at 350 degrees for 45-50 minutes or until tender, stirring occasionally.
3. 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.