Linguine with Squash Sauce

Linguine with Squash Sauce
Linguine with Squash Sauce

Linguine with Squash Sauce

 

1 small butternut squash (1 lb)

1 cup chicken broth

1 tbsp olive oil

½ cup chopped onion

2 cloves garlic, minced (2 tsp)

½ tsp red pepper flakes

¼ tsp sage

⅛ tsp nutmeg

⅛ tsp pepper

½ tsp salt

⅓ cup shredded Parmesan cheese

12 ounces linguine

 

Preheat oven to 400℉

Coat a baking pan with non-stick cooking spray. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan. Roast in the oven until tender, 30-45 minutes.

Remove from the oven and leave it until it’s cool enough to handle. Scoop squash from skins into a large bowl.

Place squash and chicken broth in a blender or food processor and blend until smooth. Set aside.

Heat oil in a pan over medium-low heat. Add onions and saute until translucent, 5-7 minutes. Add garlic and saute until fragrant, about 1 minute. Add squash, red pepper flakes, nutmeg, sage, pepper and salt. Heat to simmer. Add Parmesan and heat until cheese is melted and well incorporated into the sauce. Remove from heat and cover to keep warm.

Cook linguine according to package directions. Serve with squash sauce and garnish with additional Parmesan and chives, if desired.

 

6 servings, 310 calories per serving

Hack: Frozen butternut squash can be used in this recipe.

Hack: Leftover sauce and linguine can be stored in the refrigerator for up to 5 days. They can also be stored in air-tight containers in the freezer for up to 2 months. For better quality, sauce and linguine should be stored separately.

Hack:  Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.

 

 

Sausage and Butternut Squash Skillet

Sausage and butternut squash skillet is a hearty one-skillet recipe that’s low in carbs and calories. It comes together quickly for an easy weekday dinner and is great paired with easy vegetable rice!

Sausage and Butternut Squash Skillet

Sausage and Butternut Squash Skillet

Course Main Course
Servings 4

Ingredients
  

  • 8 oz Chinese sausage, casings removed
  • 2 tsp ground sage
  • 1 tsp crushed rosemary leaves
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 1 tsp black pepper
  • 5 lb butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
  • 1 onion, chopped
  • 6 cloves garlic, minced (2 tbsp)
  • ½ cup chicken stock
  • Parmesan cheese

Instructions
 

  • In a large skillet, cook sausage and over medium-high until browned, while breaking into large pieces (about 6-7 minutes).
  • Add all remaining ingredients (except for cheese) and stir gently to combine. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 18-20 minutes, stirring occasionally, or until squash is tender. Top with grated Parmesan cheese.
  • Hack: Freeze leftovers in portion-sized freezer containers for quick "grab and go" meals.
  • Hack:   Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store.  Frozen butternut squash can also be used (one 16 oz bag equals 4 cups).
  • Hack:  Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword butternut squash, Chinese sausage, easy dinner, easy meal, keto, low calorie, low carb, one skillet meal, quick and easy

Did you know? Winter quash provides numerous health benefits that may help reduce the risk of many diseases!