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)

Serve with

  • 1/2c. Homemade Balsamic Reduction (or store-bought balsamic glaze)
  • 1/2c. Grated parmesan (or Romano) cheese
  • S&P to taste
  • Fresh Sage


  1. Halve your butternut squash, and scoop out the seeds with a large spoon.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Heat the pureed squash in the pan with heavy cream over medium-low heat, stirring until completely blended.
  8. Add the Parmesan and ground black pepper, stirring until all cheese has melted. Lower heat to low and cover.
  9. Special note; the sauce will ‘spit’, so take extra care when stirring and avoid heating above medium-low.
  10. Cook linguini according to package instructions, about 8 minutes.
  11. Strain thoroughly without rinsing, and add noodles to the pan with sauce.
  12. Stir gently to coat. Cover and simmer until pasta is heated through, and pan is bubbling.
  13. 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.
  14. Top with extra parmesan, and fresh sage leaves. Enjoy!

See full blog post by Jamie Krause here. 

Shop Now for our Classic Sourdough Pasta!