Butternut Squash Linguine
I love doing this rich, buttery pasta as a weeknight treat because it’s so quick but looks and tastes a lot fancier than it is.
Ingredients
Serves 2
180g linguine
300g butternut squash, chopped into small pieces (you can swap this for sweet potato or a mix of both)
2 tbsp of unsalted butter
3 cloves chopped garlic (lazy version: frozen chopped garlic)
1 tsp red chilli flakes
Handful of fresh parsley
Parmesan
Salt and pepper to taste
Method
Pop the butter into a saucepan on medium heat and add the garlic and chilli flakes in as it melts. Stir the garlic around until it starts to brown.
Add the butternut squash to the pan with a sprinkling of salt to taste and coat fully in the butter and garlic. Leave to cook on low/medium heat until the squash starts to caramelise.
Stir frequently in between and add a bit more butter or olive oil if it needs it. You can also add a sprinkling of water to help it cook.
While it’s cooking, put the linguine on boil and cook till soft enough. I’m a one-pot gal so have reused my butternut pot here.
Drain the pasta and add to the butternut squash. Stir in some grated parmesan and chopped parsley and that’s you!
