Roasted Butternut Linguine


This Roasted Butternut Linguine will satisfy your taste buds and your belly when it’s chilly outside! It also contains no sugar which makes it a great dinner recipe base for any protein topping you may want to add during our 10 Day No Sugar Challenge!!


Serving size: 1 1/2 cups

Calories: 384


Ingredients:

4 cups cubed peeled butternut squash

1 medium red onion, chopped

3 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes

1/2 pound uncooked linguine

2 cups julienned Swiss chard

1 tablespoon minced fresh sage

1/2 teaspoon salt

1/4 teaspoon pepper


Directions:


Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat. Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.

Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine.


Recipe and photo courtesy of: Taste of home

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