Linguine with roasted butternut squash

Name: Linguine with roasted butternut squash
Prep time: 25 min
Cook time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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

Preparation 25 min
Cooking 50 min
Servings 4
Freezing Absolutely

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Ingredients

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

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Preparation

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!