Roasted Butternut Linguine |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Squash is one of our favorite vegetables, and this is my husband's favorite fall dish. He looks forward to it all year. 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:
1. Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
2. Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.
3. Meanwhile, cook pasta according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine. Yield: 4 servings.
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