Butternut Squash and Sage Linguine

Recipe by: Chef Evan Castro

 

This delicious pasta was featured on “Cooking with Country” Part 7 on November 15, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2019 Estate Unoaked Chardonnay

This week’s pairing is Butternut Squash and Sage Linguine with our 2019 Estate Unoaked Chardonnay!

The sweet earthiness from the butternut squash and a savory pepper taste from the sage makes this dish a perfect pair with our Unoaked Chardonnay.  The creamy pasta and crisp roasted Brussels sprouts bring out the fruity flavors and crisp, refreshing acidity of the wine.

Butternut Squash and Sage Linguine with Roasted Brussels Sprouts Ingredients:
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pounds of butternut squash
  • 1 medium yellow onion, chopped
  • 2 garlic cloves chopped
  • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
  • Salt
  • Freshly ground black pepper
  • 2 cups vegetable broth
  • 12 ounces linguine or fettuccine
  • Grated parmesan cheese or pecorino
  • 1 1/2 pounds Brussels sprouts – trimmed and halved
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Equipment List:

  • Blender or food processor
  • Large skillet
  • Large pot
  • Baking sheet

Directions:

For the Butternut Squash and Sage Linguine:

  • 2 tablespoons of olive oil
  • 1 tablespoon of  finely chopped fresh sage
  • 2 pounds of  butternut squash
  • 1 medium yellow onion, chopped
  • 2 garlic cloves chopped
  • ⅛ teaspoon of red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
  • Salt
  • Freshly ground black pepper
  • 2 cups of  vegetable broth
  • 12 ounces linguine or fettuccine
  • Grated parmesan cheese or pecorino

Method:

1. Bring a large pot of water to a boil. Season with salt.

2. In a large skillet warm the olive oil over medium heat or until shimmering. Then add squash and onion to the pan, cook for 5 min until onions begin to become translucent. Then add garlic, sage, and red pepper flakes and cook for a few more minutes until onions are fully translucent. Then add broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the broth has reduced by half.

3. Once the water comes to a boil, add in pasta and cook until al dente.

4. Once the mixture has reduced then transfer into your blender and blend the veggies until smooth. Add back into the same pan and add ¼ cup of pasta water.

5. Once pasta is cooked combine with the sauce until nice and coated.

6. Serve with grated parm or pecorino over the top

For the Roasted Brussels Sprouts:

  • 1 1/2 pounds Brussels sprouts – trimmed and halved
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method:

  1. Clean your brussels sprouts by pulling any loose outer leaves off the sprouts.
  2. Cut them in half after they are cleaned and put them in a bowl.
  3. Toss them with olive oil, salt, and pepper.
  4. Place them on a sheet tray and bake at 375 F for 13 minutes.

Plate the pasta and Brussels sprouts together.

Bon Appétit!

ENJOY!