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Butternut Squash Linguine
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Butternut Squash Linguine with Parlsey

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Keyword: butternut squash, linguine, parsley, Pasta
Servings: 4 people

Ingredients

  • 20 oz. diced butternut squash
  • 1 tbsp avocado oil
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 lb. linguine
  • 1 tbsp olive oil
  • 2 tbsp vegan butter
  • 1/4 cup fresh parsley finely chopped
  • 1/2 tsp garlic powder
  • Juice of 1 lemon
  • 2 tbsp vegan parmesan cheese grated

Instructions

  • Preheat oven to 425 degrees F. Place butternut squash on large baking tray lined with parchment paper. Drizzle with avocado oil, toss, and sprinkle with kosher salt and black pepper. Spread butternut squash out across tray. Place tray into oven and roast 30 to 40 min, tossing halfway, until tender and becoming lightly golden in spots.
  • While butternut squash is roasting, cook linguine according to package directions for al dente, adding in 2 tbsp kosher salt to the past cooking water. Prior to draining, scoop out 1/4 cup of the pasta cooking water to use for later.
  • Add hot linguine to a large serving bowl or pan. Add vegan butter, olive oil, and garlic powder and stir until butter is melted. Add roasted butternut squash and chopped parsley. Stir.
  • Add lemon juice and parmesan, and toss. Taste for seasoning and add some salt if desired. Add in some or all of the pasta cooking water if the pasta is too dry.