🏷️ Category: Vegetarian
🌍 Cuisine: Italian
⭐ Difficulty: Medium
📝 Introduction
Indulge in this comforting vegetarian Italian pasta dish featuring sweet roasted butternut squash blended into a velvety sauce. Roasted garlic adds depth while crispy fried sage provides an aromatic crunch. Perfect for cozy dinners, this medium-difficulty recipe transforms simple ingredients into restaurant-quality pasta in about 45 minutes. The secret lies in using pasta cooking water to create a silky, emulsified sauce that clings beautifully to every strand of linguine. A satisfying meat-free meal that celebrates autumn flavors year-round.
🥘 Ingredients
• Butternut Squash350g
• Garlic3 parts
• Olive Oil3 tbs
• Linguine Pasta350g
• SageSmall bunch
👨🍳 Cooking Steps
1
Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.
2
Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.
