Herbed Butternut Squash + Brussels Linguine

Honestly my biggest problem at the moment is trying to pronounce "linguine" correctly. I know I've got Italian heritage and all that but the spelling is kiiiiiiiiinda pissing me off. My other problems include but are not limited to: the sheer amount of linguine I've eaten in the last half an hour, Matt's incessant show tune singing, and the fact that our new living room arrangement has our desk directly next to the front floor-to-ceiling window of our home and school children are walking past and they won't stop staring at me!!!! If you feel pity in your heart just shoot me an email and I'll give you my PayPal address to make it all better. 

BUT ANYWAY can we please talk about this linguine that I'm currently mouth-hoarding? This recipe is a product of two of my favorite things: hunger and fall. We made the mistake of going to the grocery store in a complete fit of starvation and so I naturally just started piling shit into the cart like we were in a very posh version of Supermarket Sweep, which, if you don't know what that is, here. you. go!!!!!! I used to watch Supermarket Sweep reruns on Lifetime for hours at a time. The TL;DR of it all is that it's basically a Jeopardy for stupid people who have a baseline knowledge about food and maybe definitely have perms. Directly up my alley. 

This particular episode of Probably This Supermarket Sweep had me feeling all types of way about fall because it's finally below 90 degrees here in New Orleans, so the squash section got totally fucking ravaged. Needless to say, carbs were next on the agenda, and some green stuff was tossed in for effect and this pasta baby was born. Isn't she just beautiful? She's also very easy.

All we're doing with this one is roasting some Brussels sprouts and butternut squash together along with rosemary and thyme, flash-frying the Brussels in a little coconut oil, and tossing it with some fresh cooked linguine, lemon juice, olive oil, basil, and Asiago cheese. It's light enough to pass for a summer dish, but the butternut squash means she's truly an autumnal girl at heart. Check out the full recipe below, cuties!

Herbed Butternut Squash & Brussels Linguine

prep time: 20 minutes // cook time: 40 minutes // serves 6 - 8

  • 2 small or medium butternut squash

  • 1 lb fresh Brussels Sprouts

  • 1/3 cup + 1/4 cup olive oil, separated

  • 1 tablespoon fresh minced rosemary

  • 1 tablespoon fresh minced thyme

  • 2 teaspoons crushed red pepper

  • 2 tablespoons coconut oil

  • 1/4 cup fresh lemon juice

  • 1 lb dried linguine pasta, cooked according to the instructions on the package

  • 4 oz Asiago cheese

  • 6 - 8 large fresh Basil leaves, chopped or julienned

  • salt + pepper

  1. Position a rack to the top position of your oven and preheat the oven to 400 degrees.

  2. Cut the butternut squash in half and use a spoon to remove the seeds. Turn the squash flesh-side down onto a cutting board and use a potato peeler to remove the outer skin of the squash. Cut the squash into relatively uniform chunks about 1" long. Place into a large mixing bowl.

  3. Cut the Brussels sprouts in half and remove the rough outer leaves and cut off any super knobby or tough stems. Add the sprouts to the bowl with the squash, and add 1/4 cup olive oil, rosemary, thyme, crushed red pepper, and salt and pepper. Toss it all together reaaaaal good to make sure it's evenly coated.

  4. Pour the squash and sprouts onto a large baking sheet (like, huge), or two medium baking sheets, trying not to overcrowd. You'll want to use baking sheets that have a lip on them to make sure no oil spills into your oven. Roast for 40-45 minutes, until the squash are easily pierced with a fork. Remove from the oven and set aside to cool.

  5. Once the Brussels Sprouts have cooled down a bit, heat the coconut oil in a skillet or saucepan over high heat until it's super hot. You don't have to be exact here with a temperature but you want it hot enough to where you hear a loud sizzle when you add the Brussels sprouts. Add in the sprouts (I had to do mine in two batches to avoid overcrowding my small skillet) and fry for about two minutes before flipping and frying for an additional minute. Remove and let cool.

  6. In a large mixing bowl, whisk together the 1/3 cup olive oil, lemon juice, and salt and pepper. Toss in the fried sprouts and add the linguine. Toss it all together before folding in the squash. Add the cheese and fresh basil and mix it well. Serve warm or at room temperature with an extra sprinkle of Asiago. Enjoy!

Pin it!