Butternut Squash Linguini
A DELICIOUS and SIMPLE fall pasta dish that is PERFECT perfect as a side OR add chicken to make it a meal! Featuring our FAVORITE Extra Virgin Olive Oil and Balsamic Vinegar pairing – Butter Olive Oil and Cranberry-Pear Balsamic!
Ingredients
- 1 package Plentiful Pantry Butternut Squash Linguini
- 10oz frozen butternut squash
- Himalayan Sea Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup fresh parsley, chopped
- 1 cup fresh parmesan, shaved
- 1/4 cup + 2 Tbsp Butter Extra Virgin Olive Oil, divided
- 1/4 cup Cranberry-Pear Balsamic Vinegar
Directions
Preheat oven to 450F. Toss the frozen butternut squash with 2 Tbsp Butter Extra Virgin Olive Oil. Season with Himalayan Sea Salt and freshly ground black pepper, toss to coat. Arrange the squash in an even layer on a rimmed baking sheet. Roast for about 18-20 minutes (stirring half way through) or until squash is tender and crispy, set aside.
Cook pasta according to package directions, set aside. In a large serving dish, toss cooked pasta with roasted butternut squash, Butter Extra Virgin Olive Oil and Cranberry-Pear Balsamic Vinegar. Top with fresh parsley and parmesan cheese.
Enjoy!
