Creamy Butternut Squash Linguine

Creamy Butternut Squash Linguine

Creamy Butternut Squash Linguine is a delicious, comforting dish that combines the natural sweetness of butternut squash with a creamy sauce, perfectly coating tender linguine. This dish is ideal for cozy nights in and brings a touch of autumn to your table.

Butternut squash has been a staple in many cultures due to its versatility and nutritional benefits. Its origins can be traced back to the Americas, where it was cultivated by Native Americans. Today, it’s enjoyed worldwide, especially in comforting dishes like this linguine.

Ingredients for the Creamy Butternut Squash Linguine

• 1 medium butternut squash (about 1 kg), peeled, seeded, and cubed
• 2 tablespoons olive oil (30 ml)
• 1 medium onion (150 g), finely chopped
• 3 cloves garlic, minced
• 250 ml vegetable broth
• 250 ml double cream
• 60 g grated Parmesan cheese
• 500 g linguine
• Salt and pepper to taste
• Fresh parsley (optional), chopped for garnish

Preparation Instructions

1. Preheat your oven to 200°C (180°C fan/gas mark 6). Toss the cubed butternut squash with 1 tablespoon of olive oil and spread it out on a baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pan, heat the remaining olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
3. Transfer the roasted butternut squash to the pan with the onions and garlic. Pour in the vegetable broth and bring to a simmer. Cook for 5-7 minutes, allowing the flavors to meld.
4. Using an immersion blender, blend the squash mixture until smooth. Alternatively, you can transfer the mixture to a blender and blend until smooth, then return it to the pan.
5. Stir in the double cream and grated Parmesan cheese. Season with salt and pepper to taste. Keep the sauce warm over low heat.
6. Cook the linguine according to the package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta cooking water before draining.
7. Toss the cooked linguine with the butternut squash sauce, adding pasta water as needed to achieve a silky consistency. Mix until the pasta is well coated with the sauce.
8. Serve immediately, garnished with chopped fresh parsley if desired.

How do I store Creamy Butternut Squash Linguine?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if necessary.

Nutritional Information

• Calories: 450 kcal per serving
• Carbohydrates: 65 g
• Protein: 14 g
• Fat: 15 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg

FAQ about the Creamy Butternut Squash Linguine

Can I use a different type of pasta? Yes, you can use any type of pasta you prefer. Penne, fettuccine, or even spaghetti work well with this creamy sauce.

Can I make this dish vegan? Absolutely! Substitute the double cream with a plant-based cream and use nutritional yeast instead of Parmesan cheese.

What can I serve with this dish? A simple green salad or steamed vegetables make a great accompaniment to this creamy linguine.

Original recipe by Jamie Oliver