Roasted Butternut Linguine

PREP:  10 Minutes  BAKE:  45 Minutes

Ingredients:

4 cups cubed & peeled Butternut Squash

1 medium Red Onion

3 tablespoons Sunflower Seed Oil

1/2 teaspoon Crushed Red Pepper Flakes (vary depending your love for heat)

1/2 pound Uncooked Linguine

2 cups shredded Red Swiss Chard

1 tablespoon Rubbed Sage

1/2 teaspoon Salt

1/4 teaspoon Pepper

Substitutions:

Olive Oil (replace Sunflower Seed Oil) 

Swiss Chard (replace Red Swiss Chard) 

Minced Fresh Sage (replace Rubbed Sage)

Other Items Needed:

15-in. x 10-in. x 1-in. Baking Pan

Cooking Spray

Medium Pot

Colander

Large Bowl

Yummy & Healthy!

• Preheat the oven to 350 degrees.
• Place the Butternut Squash & Onion in a 15-in. x 10-in. x 1-in. baking pan coated with Cooking Spray.

 

• COMBINE the Oil & Red Pepper Flakes.

• DRIZZLE over the squash & onions and TOSS to coat.

 

• BAKE uncovered, at 350 degrees for 45-50 minutes or until tender, stirring occasionally.

 

• Meanwhile, COOK the pasta in a medium pot according to the package directions.
• DRAIN & PLACE in a Large Bowl.
• ADD Squash Mixture, Swiss Chard, Sage, Salt & Pepper.
• TOSS to coat.

 

 

Makes 4 Servings!

 

 

* You can't find Swiss Chard at every grocery store.  There are multiple options at Harris Teeter.

dévorer!