Tuesday, November 2, 2010

Linguine with Roasted Butternut Squash & Shallots

I made this recipe last night since I already had an abundance of cubed butternut squash leftover from another recipe and half a bag of our favorite linguine. It was delicious! It's from Cooking Light.

I used half a bag of whole wheat (plus flax) multigrain Al Dente linguine. Their pasta is amazing - not only is it healthy (6 grams of fiber plus omega-3s), but it cooks in 4 minutes! It's made by a local company but available nationwide at Whole Foods and other specialty stores.  The flavor and texture of all of their pastas is simply wonderful!

The recipe called for 3 cups of cubed squash - I had closer to 5, but threw it all in anyway. Otherwise I followed the recipe - I used dried sage since that's what I had, and a little less parmesan than they included. This dish ends up with complex savory and slightly sweet flavors. The recipe called for 4 servings, but I made it into 3 instead, added a salad and we had a complete and filling meal for about 500 calories!


  1. It looks very good. Thanks for sharing :)

  2. I have some more leftover butternut squash so I'm making it again for dinner tonight! can't wait :)

  3. This looks great! My hubby is starting to eat veggies and i got him to eat squash.... and he loves it LOL. I will have to try this with next weeks butternut squash.

  4. you'll have to let me know what you think of it!