Roasted Butternut Linguine |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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The only change we made was to top with freshly grated Romano cheese. We also used fresh linguine. We will be having this again. 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 lb uncooked linguine |
2 cups shredded swiss chard |
1 tablespoon minced fresh sage |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place the squash and onion in a 15-in.x10-in.-x1-in. baking pan coated with cooking spray. Combine the oil and the pepper flakes; drizzle over vegetables and toss to coat.
2. Bake, uncovered, at 350 degrees F 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.
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