Squash linguine
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5 Ingredients
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50 min total
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Serves Serves 4
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Easy
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Italian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A silky pasta sauce of roasted butternut squash and garlic blitzed smooth, tossed through linguine and topped with crispy fried sage. Simple and elegant.
Roasted butternut squash blitzed into a smooth, savoury sauce makes the base of this silky pasta. A handful of sage leaves fried until crisp goes on top, adding aroma and a bit of crunch. With so few ingredients, it is a good reminder that you do not need much to make something that tastes special.
Jump to recipe
Prep 10 min
Cook 40 min
Total 50 min
Easy
Scale:
- 350g Butternut Squash
- 3 parts Garlic
- 3 tbs Olive Oil
- 350g Linguine Pasta
- Small bunch Sage
Tags:
Pasta Light
Preparation
- Heat the 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 to 40 minutes until soft, then season.
- Cook the pasta as the pack directs, then drain it, reserving the water. Use a stick blender to whizz the squash with 400ml of the cooking water. Heat a little oil in a frying pan, fry the sage until crisp, then drain it on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter the crispy sage over the top.
Tips from the ZestyPlate Kitchen
- Roast the squash until it is soft and starting to caramelise, which is where the flavour comes from.
- Keep back plenty of pasta water so you can loosen the squash into a silky sauce.
- Fry the sage only until just crisp and watch it closely, as it scorches in seconds.
- If the sauce stiffens up, splash in more pasta water to bring it back.
Frequently Asked Questions
Yes. Any winter squash or pumpkin does the job. Just roast it until really tender so it blends down smoothly.
Stir a spoonful of mascarpone, cream or grated Parmesan through the sauce as you warm it for extra richness.
Yes. The roasted squash sauce keeps in the fridge for a few days and freezes well too. Loosen it with pasta water when you reheat.
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