This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.

  • Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.

  • Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.

  • Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.

  • Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

Cook's Notes:

For a creamier sauce feel free to add some heavy cream to the mix.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

413.92 calories; 13.17 g protein; 44.55 g carbohydrates; 21.46 g fat; 39.85 mg cholesterol; 316.06 mg sodium.Full Nutrition


Reviews (6)

Read All Reviews

Most helpful positive review

raleighqueen
01/20/2014
I really liked this recipe! I made it pretty much as it reads except I added additional garlic (5 cloves) and extra salt to the finished product. Since the butternut squash is added on top I made a lot extra which was great for leftovers. And I only needed to add about half a cup of water to the dish when it was all mixed together at the end.
(1)

Most helpful critical review

alison
05/02/2013
So-so.
7 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 3
  • 3 Rating Star 1
Johnny
04/25/2013
It's a rather simple yet hearty and versatile recipe. I've made it twice now in as many months and it seems almost foolproof and forgiving if you don't measure out the ingredients correctly. Have received nothing but positive reviews from those for whom I've cooked it. Thank you for the recipe!
(2)
raleighqueen
01/20/2014
I really liked this recipe! I made it pretty much as it reads except I added additional garlic (5 cloves) and extra salt to the finished product. Since the butternut squash is added on top I made a lot extra which was great for leftovers. And I only needed to add about half a cup of water to the dish when it was all mixed together at the end.
(1)
alison
05/02/2013
So-so.
Cooker
11/20/2013
Very tasty. Made with a chunkier kind of pasta but really enjoyed it. The only downside is that it took a while to prepare and bake the squash.
Carmstr1
01/04/2015
This is a good filling recipe. It's not fantastic but good. I used a rotini pasta since I did not have any linguini on hand and added 6 kale leaves (cleaned chopped). Instead of 2 cloves of garlic I used 8. I sliced them thin on my mandolin. I also mixed the roasted squash in when everything else was mixed up. I will probably make this again.
Susanna Weick
01/30/2018
Good recipe overall. I veganized it by using Earth Balance butter and substituting 1/4 cashew/almond milk and 3/4 nutritional yeast as a substitute for cheese. This worked very well (especially if you like nutritional yeast and are accustomed to using it instead of cheese). Next time I'm going to use probably twice the squash because it shrank up A LOT in roasting.