Butternut Squash Linguine with Crispy Sage
Spiced and roasted butternut squash is pureed to make a comforting and velvety cream sauce which is topped with cripsy sage and delicate shavings of parmesan.
Nutrition Per Portion
- Calories
634
- Carbs
96.5g
- Fat
20.9g
- Fibre
7.5g
- Protein
17.8g
- Sugar
9.2g
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Parmesan Cheese
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Cream
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Vegetable Stock
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Nutmeg
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Fresh Sage
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Brown Onion
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Olive Oil
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Butternut Squash
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Linguine Pasta
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Dried Chilli Flakes
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Parmesan Cheese |
Cream |
Vegetable Stock |
Nutmeg |
Fresh Sage |
Brown Onion |
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Olive Oil |
Butternut Squash |
Linguine Pasta |
Dried Chilli Flakes |
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0.0 min
Preheat the oven to 180C. Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of salted water to be used later.
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1.0 min
Finely grate the parmesan. Finely chop the brown onion and fresh sage.
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2.5 min
Chop the butternut squash into small cubes and add to the pan of boiling water.
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4.0 min
Heat half the oil in a frying pan over medium heat.
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4.5 min
Add the sage and toss to coat. Let the sage get crispy before transferring to a small bowl.
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6.5 min
Remove the butternut squash from the water and spread onto an oven tray, season with red chilli flakes (if desired), salt and pepper as well as a drizzle of olive oil.
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7.5 min
Place the butternut squash in the oven to roast.
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15.0 min
Add the linguine to the pan of boiling water left from the squash.
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16.0 min
Return the frying pan to the stove with the remaining olive oil and place over high heat. Add the brown onion to the frying pan and cook until translucent.
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18.0 min
When tender remove the squash from the oven and using a potato masher, puree the butternut squash in a bowl or pan.
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19.5 min
Add butternut squash to the brown onions and stir. Add the vegetable stock, cream and nutmeg. Season with salt and pepper and let simmer.
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26.0 min
Drain the linguine. Add the linguine to the sauce and stir to coat.
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28.0 min
Serve immediately and garnish with crispy sage and parmesan.
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Ingredients
Parmesan Cheese
finely grated
Cream
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50 ml per person
Nutmeg
Fresh Sage
finely chopped
Brown Onion
finely chopped
Olive Oil
1 tablespoon per person
Butternut Squash
cut into 2cm pieces
Linguine Pasta
Dried Chilli Flakes
Use according to taste
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Reviews (2)
Andrew Blue Verified
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