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Health Information Library Recipes Linguine with roasted butternut squash sauce

Linguine with roasted butternut squash sauce

Nutrition Facts

Serving Size 1 1/2 cups
Calories 255

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 2 g
Total fat 7 g
Sodium 206 mg
Cholesterol 33 mg
Dietary fiber 6 g
Protein 10 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Butternut squash is an excellent source of vitamin A, which is important for vision and immune system health.

Ingredients

(Serves 6)
  • 1 medium butternut squash (about 2 pounds), split and seeded
  • 2 tablespoons olive oil, divided
  • Freshly ground black pepper to taste
  • 12 ounces whole-wheat linguine or other pasta
  • 1 1/2 cups reduced-sodium vegetable broth
  • 8 sage leaves, cut into thin strips
  • 1/4 cup diced yellow onion
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon cider vinegar
  • 1/8 teaspoon ground nutmeg
  • Parmesan cheese (optional — not included in analysis)

Directions

Heat oven to 400 F. Brush the squash with 1 tablespoon oil and season generously with pepper. Roast about 60 minutes or until soft. Remove from oven and let cool to room temperature.

Bring a large pot of water to a boil. Add the pasta and cook according to package instructions.

Place cooked butternut squash in large food processor or blender. Puree until smooth. Slowly add the broth and puree until the sauce reaches the desired consistency. You may need to add a little water, depending on the size of your squash.

In a small skillet, heat the remaining olive oil over medium-high heat until shimmering slightly. Add the sage and cook until bright green, about 30 seconds. Add the onion, red pepper and garlic. Saute until soft, 3 to 5 minutes. Add the pureed butternut squash. Season with vinegar, nutmeg and more black pepper. Add the pasta and stir until pasta is well-coated. Sprinkle with Parmesan cheese, if desired. Serve.

Last Updated: September 18th, 2015