Recipe: Butternut Squash Linguini - Shawano Stock Market


Recipe: Butternut Squash Linguini

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!


  • 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


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.

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