Michael and Rachel's

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Linguine with Roasted Butternut Squash

Updated: 25 Apr 2015

Ingredients

  • 1 medium butternut squash
  • Garlic oil
  • Salt, pepper, pinch chilli flakes
  • Few teaspoons pine nuts
  • 200g linguine
  • 2 rashers cooked bacon, diced
  • Knob of butter
  • Sage
  • Parmesan cheese

Method

  1. Preheat the oven to 180C. Spread the pine nuts on an even layer on a baking try and roast for about ten minutes. Turn gently / move around using a spatula. They are ready when they are starting to brown and smell nutty.
  2. Prepare the butternut squash by peeling and dicing in evenly sized chunks. Drizzle with garlic oil and add a pinch of chilli and a little salt and pepper. Roast at 200C for about 30 minutes.
  3. Boil a pan of water and add the linguine - cook for 7 minutes. Drain, reserving a few tablespoons of pasta water to loosen the sauce. Stir through the butter and allow to melt. Add the butternut squash, pine nuts, sage, bacon, and a small handful of parmesan cheese. Stir until well combined.
  4. Serve with additional fresh parmesan.