Butternut Squash and Pumpkin Seed Linguine with Mint Cream Sauce recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, chopped
1 onion, chopped
1 butternut squash, peeled and cubed
1 (15 ounce) can chicken stock
1 (16 ounce) package linguine pasta
½ cup chopped fresh mint
5 ½ tablespoons heavy whipping cream, or more to taste
2 tablespoons butter
1 teaspoon dried sage
1 cup hulled pumpkin seeds
4 (1/2 inch) cubes crumbled feta cheese, or more to taste

Nutrition Info

637.4 calories
carbohydrate: 83.5 g
cholesterol: 38.9 mg
fat: 28.1 g
fiber: 7.5 g
protein: 19.8 g
saturatedFat: 10.1 g
servingSize: -
sodium: 492.5 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large saucepan over medium heat. Add oil and garlic, cook and stir until fragrant, about 2 minutes. Stir in onion, cook until soft, 5 to 7 minutes. Toss in butternut squash, cook until edges brown, about 5 minutes. Pour in chicken stock, cook sauce until butternut squash is tender but not soft enough to mash, 10 to 15 minutes.

  2. Transfer butternut squash to a separate dish and cover. Continue cooking the sauce until liquid is reduced by half, about 15 minutes.

  3. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.

  4. Incorporate mint, heavy cream, butter, and sage into sauce. Cook until liquid is reduced by half and sauce is thickened to your liking, 5 to 8 minutes.

  5. Heat a separate skillet over medium heat. Add pumpkin seeds. Cook, stirring constantly, until puffed and slightly brown, 4 to 5 minutes. Arrange linguine on a serving plate, place butternut squash on top and drizzle sauce, pumpkin seeds, and feta cheese on top.

Recipe Yield

6 servings

Recipe Note

The perfect meal to be made after work on a cold day. Fast and healthy.

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