Butternut Squash Linguini
Prep time: 30 mins | Cook time: 60 mins | Servings: 8
Calories per serving: est. 475-500 calories for 1/8th of this recipe
- 1 package Kaslo Sourdough Classic Linguini
- 1 large or 2 small whole Butternut Squash
- 2tbsp. Olive Oil or Butter
- 1/2c. Heavy Cream
- 1c. Grated Parmesan (or Romano) Cheese
- 1tsp. Salt
- 1tsp. Fresh cracked Pepper
- 2c. Warm water (or pasta water)
- 1/2c. Homemade Balsamic Reduction (or store-bought balsamic glaze)
- 1/2c. Grated parmesan (or Romano) cheese
- S&P to taste
- Fresh Sage
- Halve your butternut squash, and scoop out the seeds with a large spoon.
- Transfer the squash to an un-greased baking sheet, and drizzle with the olive oil and a sprinkle of sea salt. Use two baking sheets if baking two smaller squash.
- Roast squash halves at 400° for 45 mins, checking on squash every 5 minutes for the last 15 minutes or so. Take care not to overcook squash to the point of blackening/crisping, as it will not puree as well.
- The squash is ready to come out when it is beginning to turn golden brown, and a fork meets no resistance. Allow to cool 15 minutes.
- Scoop (or peel) the roasted squash from it’s skin, to a heat-resistant or ceramic bowl. Be careful, as it will be very hot.
- Mash the squash in the bowl to further cool it before blending. Purée 1c. at a time in blender with the warm water, transferring each cup to a clean, un-greased pan until all squash is blended.
- Heat the pureed squash in the pan with heavy cream over medium-low heat, stirring until completely blended.
- Add the Parmesan and ground black pepper, stirring until all cheese has melted. Lower heat to low and cover.
- Special note; the sauce will ‘spit’, so take extra care when stirring and avoid heating above medium-low.
- Cook linguini according to package instructions, about 8 minutes.
- Strain thoroughly without rinsing, and add noodles to the pan with sauce.
- Stir gently to coat. Cover and simmer until pasta is heated through, and pan is bubbling.
- Plate, and top generously with balsamic drizzle. You may purchase store bought balsamic glaze in a squeeze bottle, or make your own balsamic reduction easily in a saucepan. Simply simmer 1/2c. balsamic vinegar, scraping sides of pot often with silicone spatula, until desired thickness/consistency.
- Top with extra parmesan, and fresh sage leaves. Enjoy!