Butternut Squash & Beef Linguine with Sage
This savory twist on a fall classic brings together roasted butternut squash, tender beef, and fresh sage in a velvety, cheesy sauce. Wrapped around al dente linguine, it’s a comforting dish that bridges rustic flavor with weeknight simplicity.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
Ingredients
1 large butternut squash, peeled & chopped into ½-inch pieces
4 tablespoons olive oil
1 tablespoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cinnamon
1 lb. ground beef or finely chopped beef strips
1 large onion, cut into 1-inch pieces
4 tablespoons fresh sage, chopped (plus more for garnish)
2 lbs. linguine pasta
4 egg yolks
1 cup Parmesan cheese, grated (plus extra for serving)
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash with olive oil, salt, pepper, garlic powder, onion powder, and cinnamon. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
In a large skillet, brown the beef until fully cooked and slightly crispy. Remove and set aside.
In the same skillet, sauté onions until soft. Add chopped sage and roasted squash. Stir to combine.
Cook linguine in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
In a bowl, whisk egg yolks with Parmesan. Slowly add hot pasta water while whisking to temper the eggs.
Toss cooked linguine with squash-beef mixture, then remove from heat. Stir in the egg-Parmesan mixture to create a silky sauce.
Garnish with more sage and Parmesan. Serve hot and enjoy.
Notes
Dietary Info: Contains dairy, beef-based, hearty and filling
Nutrition
- Calories: 540 per serving
- Protein: 24g