Linguine with Butternut Squash & Leeks
- 4Servings
Ingredients
- 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
Preparation
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.