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Plated meal

Butternut Squash Linguine with Crispy Sage

  • Spicy
  • Vegetarian
  • Pasta
  • Low Calorie
  • Italian
  • Contains Dairy

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • 1.0 min

    Finely grate the parmesan. Finely chop the brown onion and fresh sage.

  • 2.5 min

    Chop the butternut squash into small cubes and add to the pan of boiling water.

  • 4.0 min

    Heat half the oil in a frying pan over medium heat.

  • 4.5 min

    Add the sage and toss to coat. Let the sage get crispy before transferring to a small bowl.

  • 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.

  • 7.5 min

    Place the butternut squash in the oven to roast.

  • 15.0 min

    Add the linguine to the pan of boiling water left from the squash.

  • 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.

  • 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.

  • 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.

  • 26.0 min

    Drain the linguine. Add the linguine to the sauce and stir to coat.

  • 28.0 min

    Serve immediately and garnish with crispy sage and parmesan.

  • Ingredients

    Parmesan Cheese

    finely grated


    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50 ml per person


    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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