Hallowe'eny linguine

Hallowe'eny linguine


  1. Preheat the oven to 220°C/425°F/ Gas Mark 7.
  2. Peel the butternut squash and cut into halves then remove the seeds and cut into cubes.
  3. Place the squash on 1 non-stick baking tray(s) (alternatively, line with baking paper or aluminum foil) and coat well with 2-4 tbsp of vegetable oil, then season with salt and pepper. Oven roast for 30 mins or until the squash is tender, turning halfway through the cooking time.
  4. Heat a dry wide-base pan on a medium heat. Once hot, add the walnuts to the dry pan and cook for 3 mins, or until lightly toasted, checking frequently. Meanwhile, separate the sage leaves. Chop the stems of the sage leaves finely.
  5. Remove the toasted walnuts and leave to cool. Return the walnut pan to a high heat and add 2-4 tbsp of olive oil. Once hot, add the whole sage leaves flat in the oil and cook for 1 mins per side, or until crispy, turning halfway. Transfer the fried sage to some kitchen roll and sprinkle with salt to taste.
  6. Boil a kettle. Peel, half and slice the onions finely. Return the sage pan to medium heat and add the sliced onions and chopped sage stems. Add a pinch of salt and cook on a medium heat for 12-15 mins or until softened and caramelised.
  7. Meanwhile, cook the pasta in a pot of boiling water and salt (optional) for 8-10 mins or until the pasta is cooked. Reserve 100ml (200ml) of pasta water, then drain the pasta. Meanwhile, peel and chop the garlic and  the walnuts.
  8. Remove the squash from the oven and add 2/3rds of it to a processor with 100ml (200ml) of the starchy pasta water, and 100ml (200ml) of milk. Add the chopped garlic and blitz into a smooth puree.
  9. Add the puree and pasta to the pan of caramelized onions. Stir to coat completely and serve with the remaining roast squash, crispy sage and toasted walnuts scattered over and enjoy!

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Swap butternut squash for pumpkin chunks if you're trying to use up left-over vegetables


pinch of salt and pepper
10g fresh sage
1 butternut squash
1 tsp of olive oil
80g walnuts
1tbsp of vegetable oil
200g linguine
splash of milk
1 onion
1 garlic clove


Time: 20 mins
Serves: 2
Nutrition: n/a