A vegetarian dish from the Italian kitchen.
Ingredients
- 350g Butternut Squash
- 3 parts Garlic
- 3 tbs Olive Oil
- 350g Linguine Pasta
- Small bunch Sage
Method
- 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 mins until soft. Season. Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.
Source
This recipe is adapted from TheMealDB (id 52866), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=xHZ-PoGwTLQ.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/creamy-squash-linguine.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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