Butternut Squash Linguine
Butternut squash seems to be the most overdone ingredient these days, but its so easy to cook and delicious, it’s worth being cliche. This dish is quick and simple, especially if you have extra roasted butternut squash leftover. Even if you start from scratch, this will take under an hour. It would also be easy to vary this recipe by using canned pumpkin. If you blue cheese isn’t handy or isn’t your cup of tea, substitute Parmesan. You could also add some lightly toasted walnuts to the mix as well.
Butternut Squash Linguine
Serves 4
2 cups roasted butternut squash
12oz linguine, or other pasta
1 cup whole milk
1/2 tsp smoked paprika
1/4 tsp thyme
1/4-1/2 tsp salt
2 cloves garlic
pepper, to taste
1/2-3/4 cup blue cheese
Parsley to garnish
(1) Preheat oven to 400. Cut butternut squash in half and remove seeds. Place flesh side down in lightly oiled baking dish. Bake for 30-40 minutes, until soft. Let cool for 10-15 minutes. Scoop out 2 cups of flesh. Reserve extra in fridge for 3-4 days or freeze for 3-4 months.
(2) Meanwhile, cook pasta according to package directions
(3) In a medium sauce pan, combine butternut squash, milk, smoked paprika, thyme, salt, and pepper. Grate or press garlic into mixture. Use a hand-blender to combine until smooth. Warm over medium heat for approximately 10 minutes.
(4) Plate pasta, top with 2/3 cup sauce, and blue cheese. Top with some coarsely chopped parsley and fresh ground pepper.
