Roasted Squash Alfredo Linguine
with Ricotta and Fried Sage
The ultimate veggie-based comfort food for when your soul needs a little boost! This creamy, luscious pasta dish is filled with roasted butternut squash, cream and ricotta that clings to delightfully fresh linguine! Top it all off with some toasted almonds and fried sage and dinner is served!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
227 g
Fresh Linguine
(Contains Egg, Wheat)
680 g
Butternut Squash, cubes
7 g
Sage
50 g
Shallot
2 unit
Garlic, cloves
56 g
Baby Spinach
28 g
Almonds, sliced
(Contains Tree nuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 475˚F. Wash and dry all produce. Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.
While squash roasts, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While almonds toast, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Strip sage leaves from stems.
Heat the same pan over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then sage. Pan-fry, flipping occasionally, until bubbling stops, 2-3 min. Transfer sage to a paper towel-lined plate. Season with salt.
While sage pan-fries, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.
Heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until shallots soften, 2-3 min. Add spinach. Season with garlic salt and pepper. Cook, stirring often, until spinach wilts, 1-2 min. Add reserved pasta water, cream and ricotta. Stir to combine. Remove the pan from heat.
Add squash and sauce to the pot with linguine. Toss to combine. Divide linguine between bowls. Sprinkle with Parmesan and almonds. Tear fried sage over top.
