Butternut Squash Linguine

2 Tab. Olive oil
1 med. Yellow Onion,  diced
2 cloves garlic,  minced
1/8-1/4 tea. Red Pepper Flakes
Salt and Pepper, to taste
1 Tab. Fresh herbs, such as Sage, Rosemary or Thyme (single herb, or mixed)
3 cups diced Butternut Squash (about 2 lbs.)
2 cups Vegetable Broth
1 cup heavy cream or Half and Half
12-16 oz. Linguine or Fettuccine Noodles, whole wheat, if possible
Shredded Parmesan Cheese

Saute onion and garlic in Olive oil until soft. Add spices and herbs and sauté a few minutes. Add Squash and sauté 10 minutes. Add Broth and simmer 15-20 minutes, until squash is soft and liquid is reduced. Let squash cool while you cook the pasta according to package directions.

Puree squash until smooth. Reheat until warm. Add Cream and heat until warm. Serve sauce over noodkes. Top with shredded Parmesan Cheese.

Source: Modified from the recipe at Cookie and Kate

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