Roasted Squash Linguine
Roasted Squash Linguine
This is such a delicious dish for autumn. The onion squash, also known as red kuri squash has the most wonderfully soft interior and skin when roasted and makes a fantastic pasta sauce. I used fresh linguine for this from Daylesford Farm which was perfect for this. I’ve finished off this roasted squash linguine with a nutty sage and rosemary browned butter that takes this dish to the next level. Perfect for a dinner party or date night.
Ingredients
| Serves 4 |
For the pasta
250g fresh linguine, I used Daylesford farm Organic fresh pasta (or use 300g dry pasta and increase cooking time)
1 onion squash
3 garlic cloves
50g finely grated Grana Padano
4-5 tbsp olive oil
sea salt
100-200ml hot water
25g butter
zest of one lemon
For the pecan, rosemary, sage butter
80g butter
30g pecans, roughly chopped or crushed
about 12 sage leaves
a handful of rosemary leaves
Method
Preheat the oven to 200 C fan setting.
Cut the onion squash in half, remove the seeds and cut into wedges. Place on a roasting tray, drizzle with olive oil and season generously with sea salt. Roast for 20 minutes, then add the garlic cloves (still in their skins) to the pan. Cook for a further 20 minutes until the squash has cooked through and slightly charred.
You will only need about half your squash for this (around 450g). Reserve the rest to add into salads.
Allow the squash to cool just enough that you can pick it up. Transfer 350g of cooked squash to a high-speed blender or magimix. Peel the cooked garlic and add this too. Add the grated Grana Padano, olive oil, a good pinch of salt and 100ml hot water. Blend until you have a thick puree, adding more water if you need to.
Set a large saucepan of water on to boil for the pasta and prepare the butter. Place the 80g butter, sage leaves, rosemary leaves and pecans into a medium-sized saucepan. Place it on a low to medium heat, allowing the butter to melt and the herb leaves to sizzle for approx. 5 mins. The butter is done when you can begin to see brown flecks within it and it smells nutty. At this point switch off the heat.
Cook the linguine for just 3 minutes. As the pasta cooks, set a large wide pan on a low heat. Add the squash sauce to this pan ready for the pasta.
Using tongs, transfer the cooked pasta to the sauce, along with a ladle of cooking water and a knob of butter. Toss to coat the pasta in the sauce. Then, using your hands roughly break in a couple of remaining cooked wedges of squash (about 150g). Add the zest of lemon and toss again to incorporate.
Transfer the linguine onto plates and spoon over the pecan, rosemary, sage butter.
For more spaghetti recipes try this Spaghetti Alla Puttanesca or this Crab Spaghetti.