Creamy Butternut Squash Linguine Recipe
A creamy Butternut Squash Linguine recipe - velvety, autumn-inspired pasta dish. Quick to prep, rich in flavour, and perfect for midweek meals.
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Cooking tools:
- Oven
- Cast iron shallow casserole
- Blender
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Ladle
- Tongs
- Grater
- Colander
- Stove
- Pot
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
- 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
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