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
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
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