Squash linguine
Butternut squash transforms into silken sauce when cooked low and slow with garlic and olive oil. This northern Italian dish celebrates the squash's natural sweetness against crispy sage leaves, which add a peppery bite that prevents the dish from tasting flat. The key is cooking the squash until it nearly dissolves into the pasta water, creating a coating rather than chunks. Simple as it sounds, this technique produces something far more elegant than the sum of its parts.
Instructions
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..
Watch the video
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
