Linguine with roasted butternut squash
- Preparation 25 min
- Cooking 50 min
- Servings 4
- Freezing Absolutely
Perfectly timed with World Pasta Day is also the Barilla Pasta World Championships. The championships take place in Milan, Italy, and bring together 18 talented chefs from all over the world to compete in a live cooking competition for the chance to win the title of master of pasta! The Championships take place from October 24 to October 25, and this year for the second time ever, a Canadian chef is competing. Chef Angela Villalta from L’Unita Restaurant in Toronto is representing Canada at the championship, and she’ll be making a Capellini with Sea Urchin and Mussels. Once I started thinking about her dish, I started thinking about my favourite pasta dishes to eat at this time of year, and it’s how I created this recipe.
- 454 g Barilla Linguine
- 4 cups butternut squash (1 medium squash), diced
- Olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves + a little for the service
- 1 cup finely grated Romano pecorino cheese + a little for the service
- Salt and pepper from the mill
- Preheat oven to 375°F.
- Place the squash on a large baking sheet and drizzle with about 3 tablespoons olive oil. Season with salt and pepper then mix. Bake for 35 minutes, stirring once, until the squash is tender but still firm. Set aside.
- In a large saucepan filled with salted boiling water, cook pasta al dente following the instructions on the package. Keep 1 cup of cooking water, pour pasta in a colander and drain. Add a thin stream of olive oil and toss to coat. Set aside.
- In the same large saucepan over medium heat, add the onion, garlic, thyme and a thin stream of olive oil. Season with salt and pepper. Cook for 3 to 4 minutes, stirring.
- Add pasta and squash and toss to distribute.
- Add the cheese and 1/2 cup of cooking water. Season with salt and pepper and mix well. Continue cooking for 2 minutes while stirring. Add little cooking water as needed. Serve immediately and garnish with fresh thyme and pecorino cheese!