Linguine with Butternut Squash & Leeks

Name: Linguine with Butternut Squash & Leeks
Yield: 4
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

Author:
Publish date:: Dec 17, 2017

linguine with butternut squash and leeks — Photography by Peter Ardito

Recipe by Rebecca Jurkevich

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.