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Creamy Butternut Squash Linguine
This creamy butternut squash linguine is the perfect autumnal comfort dish. Velvety roasted squash is pureed into a rich, smooth sauce and tossed through with fresh (or dried) linguine. It’s warm, soothing, and ideal for a midweek dinner. The naturally sweet butternut squash brings depth, while sage, thyme, and nutmeg add a subtle savoury lift. You can even swap in spiralised vegetables instead of pasta for a lighter, low-carb version.
Recipe Information:
Skill Level: Easy
Prep: 5 - 10 minutes
Cooking: Under 1 hour
Serves: 4 - 6
Ingredients
- 750g butternut squash, diced
- 1 white onion, roughly chopped
- 2 garlic cloves, peeled
- 2 sage leaves
- 5 thyme sprigs, leaves picked
- ½ teaspoon ground nutmeg
- Sea salt and cracked black pepper
- 1 tablespoon oil
- 400ml vegetable stock, warm
- 180ml double cream
- 50g Parmesan cheese
- 500g fresh linguine
- Fresh parsley, roughly chopped to serve
Method
- Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4.
- Place the diced butternut squash in the Signature Cast Iron Shallow Casserole along with the onion, garlic, sage, thyme and nutmeg. Season with salt and pepper before drizzling over the oil.
- Give all the ingredients a toss in the oil and then roast in the preheated oven for 20 minutes. After this time, turn the butternut squash and continue to roast for a further 10 minutes (you don’t want to colour the squash, rather just soften).
- Once the squash is cooked through, remove from the oven and spoon into a blender. Add the stock, cream and Parmesan before blitzing into a smooth, silky sauce.
- Return the sauce to the casserole and place over a medium to low heat. Add the fresh pasta and warm through until the pasta is cooked - this will take 3-5 minutes. If the sauce is a little thick, add a splash of warm water.
- Finish with the roughly chopped parsley.
Cook's Notes & Tips
Swap the pasta: If you want a lighter version, try this recipe with spiralised courgette (zucchini), sweet potato, or butternut squash noodles.
Herbs: Crispy fried sage leaves make a lovely garnish and introduce a slightly earthy, aromatic note.
Make it vegan: Use plant-based cream (e.g. oat or soy) and swap Parmesan for nutritional yeast or a vegan hard cheese.
Serving suggestion: Serve alongside seasonal greens or a winter salad - bitter kale works perfectly with the rich, creamy sauce.
