Butternut Squash & Linguine Recipe

Appetites, Ingredients Change with the Seasons

Ingredients

• 1/2 box Linguine
• 2 teaspoons olive oil
• 4 cups butternut squash pieces (about 1-inch pieces)
• 1/2 cup dry white wine or reduced-sodium, fat free chicken broth
• 1/4 teaspoon salt
• 1/4 cup chopped fresh sage or 4 teaspoons dried sage
• 1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
• 4 cups butternut squash pieces (about 1-inch pieces)
• 1/2 cup dry white wine or reduced-sodium, fat free vegetable broth
• Toasted chopped walnuts, optional

Preparation

1. Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
2. Meanwhile, heat olive oil in large nonstick skillet over medium heat until hot. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
3. Bring to boil and simmer over medium heat for about 30 minutes, or until fork goes gently through potatoes.
4. Once cooked, drain potatoes and place back into pot over medium heat for about 3 minutes, until moisture comes out of potatoes and they appear dry.
5. Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, if desired.

Serves Servings 4-6
Compliments Of: Dreamfields Pasta
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