How To Make Creamy Squash Linguine
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Serves:
Ingredients
- 8 oz linguine
- 2 cups butternut squash, cubed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh sage
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
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Cook the linguine according to package instructions. Drain and set aside.
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In a large skillet, melt the butter over medium heat. Add the butternut squash and cook until softened, about 10 minutes.
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Add the garlic and sage to the skillet and cook for another 2 minutes.
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Transfer the butternut squash mixture to a blender or food processor. Blend until smooth.
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Return the butternut squash puree to the skillet and stir in the heavy cream. Cook for 5 minutes, or until heated through.
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Stir in the Parmesan cheese until melted and sauce is creamy. Season with salt and pepper to taste.
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Add the cooked linguine to the skillet and toss until well coated in the sauce.
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Serve the creamy squash linguine with additional grated Parmesan cheese and fresh sage for garnish.
Nutrition
- Calories : 512kcal
- Total Fat : 28g
- Saturated Fat : 16g
- Cholesterol : 82mg
- Sodium : 430mg
- Total Carbohydrates : 57g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 12g
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