Roasted Butternut Linguine For Two Recipes

ROASTED BUTTERNUT LINGUINE

Steps:

• Place the squash and onion in a 15-in.x10-in.-x1-in. baking pan coated with cooking spray. Combine the oil and the pepper flakes; drizzle over vegetables and toss to coat.
• Bake, uncovered, at 350 degrees F for 45-50 minutes, or until tender, stirring occasionally.
• Meanwhile, cook pasta according to package directions; drain and place in a large bowl. Add the squash mixture, Swiss chard, sage, salt and pepper; toss to combine.

ROASTED BUTTERNUT LINGUINE

Steps:

• 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.

ROASTED BUTTERNUT LINGUINE FOR TWO

Steps:

• 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, at 350° for 45-50 minutes or until tender, stirring occasionally., Meanwhile, cook pasta according to package directions; drain and place in a large bowl. Add the squash mixture, Swiss chard, sage, salt and pepper; toss to combine.

CREAMY LINGUINI FOR TWO

Steps:

• Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
• Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
• In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.

HOMEMADE PASTA FOR ROASTED BUTTERNUT SQUASH LASAGNA

Steps:

• Mound flour on a large wooden cutting board or in a large mixing bowl. Make a well in the center, and add eggs. Beat flour and eggs with a fork, starting with the inner rim of the well, to incorporate. As you incorporate the eggs, keep pushing the flour up to retain the well shape (don't worry if it looks messy). Dough will come together once half the flour is incorporated.
• Knead dough using both hands, primarily using your palms. Add more flour if dough is very sticky. Once dough is formed, lift it from the board and scrape up any leftover dry bits. Lightly flour board, and continue kneading dough for 3 minutes more. (Dough should be elastic and slightly sticky.)
• Continue kneading dough for 3 minutes more, dusting board with flour if needed. (Dough should be smooth and elastic.) Wrap dough in plastic wrap, and let stand at room temperature for 20 minutes.
• Divide dough into 8 pieces. Flatten each using your palm or a rolling pin, and flour both sides of each piece; cover dough with a kitchen towel. Pass 1 piece of dough through the rollers of a pasta machine set on the widest setting, using one hand to guide it and prevent it from folding or rippling. Fold sheet of dough neatly into thirds, then pass it through the rollers again.
• Continue passing dough through widest setting, sprinkling flour on both sides of dough each time to prevent it from sticking to itself, until it is silky and smooth. Pass dough through next widest setting twice, flouring both sides of dough each time. Repeat, reducing each setting, and running dough through twice on each until you reach the thinnest setting, and transfer to a baking sheet. Cut out two 8-by-21-inch sheets and twelve 13-inch-long sheets.
• Bring a large pot of salted water to a boil. Cook 2 or 3 sheets at a time, plus any scraps, for 1 minute. Drain, and transfer to a wire rack, and let drain for a few minutes. Pat sheets dry with paper towels.

ROASTED BUTTERNUT SQUASH AND GARLIC LASAGNA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
• Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
• Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
• Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

ROASTED VEGETABLE LINGUINE WITH TORN FRESH BASIL

Steps:

• Preheat oven to 450 degrees F. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes, or until mushrooms and onion begin to brown, stirring occasionally to prevent sticking.
• Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes, or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off.
• Meanwhile prepare pasta according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan.
• Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with Salt and Pepper. Stir in fresh basil, serve immediately.

ROASTED BUTTERNUT SQUASH PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
• Roast for 25-30 minutes, or until tender.
• Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
• In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
• Add cooked pasta and steamed broccoli and stir to combine.
• Top with Parmesan, and serve.
• Enjoy!