Roasted Butternut Linguine
Elevate your pasta night with this creamy and comforting Roasted Butternut Linguine, a fall-inspired dish that blends tender roasted butternut squash with velvety linguine for a meal that's as satisfying as it is simple. Sweet, caramelized squash and roasted garlic are pureed with vegetable broth, heavy cream, and Parmesan cheese to create a luscious, golden sauce that hugs every strand of pasta. Infused with earthy thyme and a hint of spice from crushed red pepper flakes, this easy-to-make recipe comes together in under an hour and is perfect for weeknights or casual entertaining. Garnished with fresh parsley and extra Parmesan, this dish is an irresistible fusion of rich flavors and cozy autumn vibes.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces linguine pasta
- 1.5 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese
- 2 tablespoons fresh parsley
- 0.25 teaspoon crushed red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Place the butternut squash cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with the dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
Add the peeled garlic cloves to the baking sheet along with the squash.
Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
Once the squash is roasted, transfer it and the garlic to a blender or food processor. Add the vegetable broth, heavy cream, and Parmesan cheese, then blend until smooth. Adjust seasoning with additional salt and pepper to taste.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the butternut squash sauce and stir until warmed through.
Add the cooked linguine to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, use the reserved pasta cooking water to thin it out as needed.
Divide the pasta among serving plates and garnish with fresh parsley, a sprinkle of Parmesan cheese, and a pinch of crushed red pepper flakes.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 5.5 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
