Linguine with roasted butternut squash

Name: Linguine with roasted butternut squash
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 lb (454 g) linguine; 4 cups (1 L) butternut squash (1 medium squash), diced; Olive oil; 1 yellow onion, finely chopped; 2 garlic cloves, finely chopped; 1 tablespoon (15 ml) fresh thyme leaves + a little more for serving; 1 cup (250 ml) finely grated Pecorino Romano + a little more for serving; Salt and freshly ground pepper

Preparation 25 min
Cooking 50 min
Servings 4 to 6
Freezing Absolutely

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Ingredients

1 lb (454 g) linguine
4 cups (1 L) butternut squash (1 medium squash), diced
Olive oil
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon (15 ml) fresh thyme leaves + a little more for serving
1 cup (250 ml) finely grated Pecorino Romano + a little more for serving
Salt and freshly ground pepper

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Preparation

Preheat oven to 375°F (190°C).
Place the squash on a large baking sheet and drizzle with about 3 tablespoons (45 ml) 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 (250 ml) 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 (125 ml) of cooking water. Season with salt and pepper and mix well. Continue cooking for 2 minutes while stirring. Add a splash of cooking water as needed. Serve immediately and garnish with fresh thyme and pecorino cheese!