Squash linguine

Ingredients

• 350g Butternut Squash
• 3 parts Garlic
• 3 tbs Olive Oil
• 350g Linguine Pasta
• Small bunch Sage

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the oven to 200C/180C fan/gas 6.
2. Chop the squash into chunks and tip onto a baking tray with the garlic.
3. Drizzle with the olive oil and season.
4. Roast for 35-40 mins, until the squash is tender.
5. Meanwhile, cook the linguine following the pack instructions, then drain, keeping the cooking water.
6. Blend the roasted squash and garlic with 400ml of the reserved pasta water until smooth.
7. Warm a little oil in a frying pan and fry the sage leaves until crisp, then lift onto kitchen paper.
8. Tip the drained pasta and the squash sauce into the pan and toss together over the heat until warmed through.
9. Serve scattered with the crisp sage leaves.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.