Does anyone not love pasta? Well, I love pasta and I’m always looking for new things to do to it. Even though homemade sauce and meatballs/sausage can never get boring, I wanted to incorporate some more veggies and seasonal ingredients into a pasta dish. In comes this harvest linguine recipe I picked up off a website and based my recipe off theirs. Man- it came out good and I can’t wait to make this again!
- 1 whole butternut squash, cubed into about 1/2 inches
- shredded brussels (1 package)
- oil of your choice, for cooking
- 1 onion, diced
- 1 tablespoon minced garlic
- 3 tablespoons fresh sage leaves, chopped
- 1/4 cup fresh parsley, chopped
- 8 ounces gluten free pasta of your choice (linguine)
- s&p to taste
- freshly grated parmesan to top (optional)
- red pepper flakes (optional)
- Preheat your oven to 400 degrees F.
- Place cubed butternut squash onto a large baking sheet, toss with oil and sprinkle with s&p. Place in the oven and roast for 35-40 minutes. Set aside once finished.
- Meanwhile, heat oil in a pan over medium-high heat. Add the onions and garlic and saute until garlic is translucent. Add sage into the pan and stir until fragrant. Add brussels and cook through.
- Cook your linguine according to the package. Once finished, drain, then add the onion mixture and cooked butternut squash. Stir until combined. Serve, then top with parsley, parm and red pepper flakes as desired. Enjoy!