Linguine with Butternut Squash & Leeks

Publish date:
linguine with butternut squash and leeks

Recipe by Rebecca Jurkevich

  • 4Servings


  • 8 oz. linguine
  • 10 to 12 oz. spiralized butternut squash
  • 1 large leek, white and light-green parts only, thinly sliced
  • 2 tbsp. olive oil
  • 1 small head radicchio, sliced or torn
  • 1/2 cup heavy cream
  • 2 tbsp. chopped fresh sage
  • 1/2 cup grated Parmesan


Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup cooking water. Meanwhile, on baking sheet, toss squash, leek, and oil; season. Roast at 425° until just tender, about 8 minutes. In pot, mix pasta, cooking water, squash mixture, radicchio, cream, and sage; season. Top with cheese.