Squash linguine
Creamy roasted butternut squash linguine with crisp sage — a comforting, light Italian-inspired pasta perfect for weeknights.
Servings
4
Difficulty
Easy
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Ingredients
main
- 350 g butternut squash
- 3 pcs garlic cloves
- 3 tbsp olive oil
- 350 g linguine pasta
- 1 small bunch sage
Directions
- Heat oven to 200C (180C fan/gas 6).
- Put the squash and garlic on a baking tray and drizzle with the olive oil.
- Roast for 35–40 minutes until soft, then season.
- Cook the pasta according to pack instructions; drain, reserving the cooking water.
- Use a stick blender to whizz the roasted squash with 400 ml of the reserved cooking water to make a sauce.
- Heat a little oil in a frying pan and fry the sage until crisp, then drain on kitchen paper.
- Tip the pasta and squash sauce into the pan and warm through.
- Scatter with the crisp sage and serve.