I put together a new fall pasta recipe tonight (with inspiration from a Cooking Light recipe from 2001.) My fabulous friend Sally dropped off some fresh herbs from her garden yesterday and I was so glad to be able to use some of her sage in here.
I love butternut squash, especially in the fall. And anything in the onion family automatically is one of my favorites.
This recipe comes together quickly. While you roast the vegetables, get the water boiling for the pasta. 20 minutes later dinner will be on the table. Serve with crusty bread and a salad.
This is the kind of recipe where you can use whatever veggies you have around. Herbs, too. My family rated it a “solid 8 out of 10”. I hope you all like the recipe for an easy and filling dish (bonus: it’s vegetarian).
LINGUINE WITH ROASTED BUTTERNUT SQUASH, SHALLOTS AND LEEKS
3 cups (1-inch) cubed peeled butternut squash
1 tablespoon pure maple syrup
2 tablespoons olive oil, divided
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 shallots, peeled and halved lengthwise
1 cup leeks, white parts only, chopped
1 cup frozen peas
1 tablespoon chopped fresh sage
12 oz fettuccine (I love Sunrise pasta, click here to shop online)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1. Preheat oven to 475°.
2. Combine squash, leeks, shallots, maple syrup, 1 tablespoon oil, salt, pepper, jelly roll pan; toss well.
3. Bake at 475° for 20 minutes or until tender, stirring occasionally. Stir in sage.
4. Meanwhile, cook pasta according to package directions. Add frozen peas to boiling pasta at the beginning. Drain.
5. Place cooked pasta and peas in a bowl. Add remaining 1 tablespoon oil; toss well. Serve squash mixture over pasta. Add salt and pepper to taste.
6. Place the cheese on the table and allow people to sprinkle their desired amount on top of the pasta (if you omit the cheese, the dish is vegan).