Although this pasta is heavy and ideal for a winter lunch, you’ll probably make it all year long because it’s so delicious!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup butternut squash – peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (16 ounce) package linguine
- ½ cup unsalted butter
- 2 cloves garlic, minced
- ¼ cup pine nuts
- 4 cups arugula
- 1 cup freshly grated Parmesan cheese
- ¼ teaspoon ground black pepper
- 1 tablespoon freshly grated Parmesan cheese, or to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
- Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
- Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
- Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.
- For a creamier sauce feel free to add some heavy cream to the mix.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 10 g |
| Sodium | 316 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This is a delicious recipe. I made it with whole wheat pasta, which gave it a nutty flavor that deliciously compliments the squash. I added much much much more squash and my guests all loved it. I served it with a salad and garlic bread. Simple and easy.
It was great…but I will at least double the squash next time, if not more. I used spinach and cooked it a little in the butter before I added the noodles.
Good recipe overall. I veganized it by using Earth Balance butter and substituting 1/4 cashew/almond milk and 3/4 nutritional yeast as a substitute for cheese. This worked very well (especially if you like nutritional yeast and are accustomed to using it instead of cheese). Next time, I’m going to use probably twice the squash because it shrank up A LOT in roasting.
This is a good, filling recipe. It’s not fantastic, but good. I used a rotini pasta since I did not have any linguini on hand and added 6 kale leaves (cleaned, chopped). Instead of 2 cloves of garlic, I used 8. I sliced them thin on my mandolin. I also mixed the roasted squash in when everything else was mixed up. I will probably make this again.
I really liked this recipe! I made it pretty much as it reads except I added additional garlic (5 cloves), and extra salt to the finished product. Since the butternut squash is added on top I made a lot extra, which was great for leftovers. And I only needed to add about half a cup of water to the dish when it was all mixed together at the end.
Very tasty. Made with a chunkier kind of pasta but really enjoyed it. The only downside is that it took a while to prepare and bake the squash.
So-so.
It’s a rather simple yet hearty and versatile recipe. I’ve made it twice now in as many months, and it seems almost foolproof and forgiving if you don’t measure out the ingredients correctly. Have received nothing but positive reviews from those for whom I’ve cooked it. Thank you for the recipe!