Changing with the seasons
Just as our wardrobe adjusts to the cooler weather, so, too, do our appetites as we enjoy warm, comforting dishes to stave off the chill in the air.
Butternut Squash & Linguine is one of those perfect transition dishes that showcase the best of the season’s offerings. Winter squash of all descriptions are showing up at farmers markets and in grocery store produce aisles now. Butternut squash is one of the most readily recognizable choices, with its distinctive pear shape. Inside is a flavorful, nutrient-rich, yellow-orange flesh that has a subtle sweetness when cooked.
BUTTERNUT SQUASH & LINGUINE
Preparation Time: 20 minutes
Cook Time: 22 minutes
1/2box Dreamfields Linguine
2teaspoons olive oil
1 tablespoon minced garlic
4cups butternut squash pieces (about 1-inch pieces)
1/2cup dry white wine or reduced-sodium, fat free chicken broth
1/4cup chopped fresh sage or 4 teaspoons dried sage
1/4cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
Crumbled cooked prosciutto or bacon, optional
Additional cheese, optional
Toasted chopped walnuts, optional
Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
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.
Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, if desired.