Roasted Butternut Linguine For Two Recipes

ROASTED BUTTERNUT LINGUINE

Roasted Butternut Linguine image

Squash is one of our favorite vegetables, and this is my husband's favorite fall dish. He looks forward to it all year. -Kim Caputo, Cannon Falls, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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., Bake, uncovered, 45-50 minutes or until tender, stirring occasionally., Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine.

Nutrition Facts : Calories 384 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 6g fiber), Protein 10g protein.

ROASTED BUTTERNUT LINGUINE

Roasted Butternut Linguine image

DH and I made this easy tasty recipe submitted by Kim Caputo in the Aug/Sept 2011 "Taste of Home Magazine." The only change we made was to top with freshly grated Romano cheese. We also used fresh linguine. We will be having this again!

Provided by Dr. Jenny

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.
Bake, uncovered, at 350 degrees F for 45-50 minutes, or until tender, stirring occasionally.
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.

Nutrition Facts : Calories 380.5, Fat 11.3, SaturatedFat 1.6, Sodium 339.5, Carbohydrate 62.6, Fiber 5.6, Sugar 6, Protein 9.5

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