Butternut and Roasted Garlic Linguine
Those of you who follow me know that I have developed a bit of a love affair for this butternut squash season. Last week, I made an amazing butternut risotto, and this week, I made this Butternut and Roasted Garlic Linguine. This creamy linguine was just so divine that it would even make angels question their faith. It has many the same flavors and creaminess that the risotto had, but the roasted garlic just seals the deal. The recipe also makes a good 5 portions, but you might want to finish it in 3 or less. We sure did.
I have to confess. Lately, I have been a little infatuated with this series called Vikings. Initially, I thought it might have been one of the vegetables that they would eat during the cold winter months in the medieval era, but after doing a little research on the butternut squash, I realized that it definitely was not something that they would eat. To my surprise, it was created in 1940 as a hybrid between the gooseneck and the Hubbard squashes, which were indigenous to the Western hemisphere. So, definitely not a Viking vegetable. However, the Hubbard squash is now 4000 years old. The indigenous of those regions would have fed off of them to get most of their nutrition from them during the winter month since its hard flesh and tough exterior makes it last up to 3 months. It’s packed with vitamin C and full of flavor to keep you healthy during the winter season.
The grocery stores are full of sales on butternut during this time of the year and I just couldn’t help myself from buying a whole batch. The result is a whole bunch of delicious butternut recipes. When I started on this journey of discovering different gluten-free, dairy-free, and vegan options, I was looking to find recipes that wouldn’t make me feel restricted. I feel that this Butternut Roasted Garlic Linguine has really brought my goals to the next level. It’s one of those dishes that you don’t have to tell people that it is gluten-free and vegan in an apologetic way. It’s just naturally that good. Enjoy!
Butternut and Roasted Garlic Linguine
- 1 Medium-sized butternut squash cut in ½ lengthwise and seeded.
- 3 tbsp Olive oil divided
- 10 Leaves of fresh sage
- ½ cup Shallots chopped
- 5 Large cloves garlic with skins on
- Pinch ground nutmeg
- 1 tsp Ground cinnamon
- 2 tbsp Nutritional yeast
- ⅓ cup Coconut milk
- 14 oz (or 395g) Gluten-free linguine
- Preheat oven to 400F. Place squash onto a baking sheet. Drizzle olive oil and sprinkle salt and pepper on the inside of the squash. Bake open side down for 40 minutes or until tender.
- In the meantime, fry sage with vegan butter or olive oil in a skillet over medium-high heat until crisp. Remove from pan and set aside. Add shallots in skillet and sauté over medium-high until translucent about 7 minutes.
- Meanwhile, cook pasta to al dente in a large pot of salted water according to directions on package.
- Before the end of the cooking time of squash, add garlic cloves into the pan and continue baking for 7 minutes. Your cloves should have a slight crisp on the outside but still be tender on the inside.
- Once your butternut squash has finish, remove from oven and let cool for 15 minutes until it is warm to the touch. Remove the skins from garlic and squash. Cut squash into cubes and add 3 cups of the squash into blender with fried shallots, nutmeg, cinnamon, roasted garlic, nutritional yeast, coconut milk, salt and pepper. Blend till smooth. *
- In pot over medium heat, combine drained pasta, puréed squash mixture and crumble half of the crispy sage until sauce coats pasta and sauce is heated all the way through, about 2 minutes. Season with additional salt and pepper as needed.
- To plate, serve pasta topped with crispy whole sage leaves and additional pepper. Enjoy!