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Fresh Homemade Linguine with Butternut Squash, Sage and Romano

Enough freshly made linguine for three people (see the recipe for fresh pasta here)

1 medium butternut squash, cut into wedges, sseds scraped out

1/4 tsp nutmeg
1 small head of garlic (around 6 cloves)
3 - 4 tbsp olive oil + 2 - 3 tbsp more
10 - 15 sage leaves
A small wedge of romano, grated (around 1/3 cup) 
Salt and pepper to taste


Preheat the oven to 200 C.

Place the squash wedges in a heavy roasting tin. Sprinkle over the olive oil and nutmeg, and season a little with salt and fresh ground pepper. Pop into the oven for 45 minutes, or until the squash is soft and tender.

Meanwhile, pierce the garlic skins with a tip of a knife. Rub with a little more oil, and pop into the same roasting tin as the squash, after the squash has been in the oven for about 25 minutes.

Add the sage to the roasting tin with the squash and garlic, in the last 5 - 7 minutes of roasting. This will crisp up the sage leaves.

Once the squash, garlic and sage have been roasted, take out the roasting tin, and let cool until squash and garlic are cool enough to handle. Scrape out the flesh of the squash, and chop roughly. Pop the garlic out of its skins, and chop finely.

Meanwhile, cook the pasta in plenty of salted boiling water for about 3 minutes (or according to package instructions) until done. Drain, and toss in a couple more tbsp of olive oil.

Gently fold together the roasted squash, garlic and crisp sage leaves into the pasta, scraping in any oil that remains in the roasting tin. Stir in half the Romano cheese, and season again to taste.

Serve with the remaining cheese sprinkled over.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise