A dish serving creamy squash linguine

Creamy squash linguine

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(18 ratings)

Prep: 5 mins Cook: 1 hr


Serves 4

Rustle up this healthy pasta dish using just four ingredients: butternut squash, garlic cloves, sage and linguine. It's low-calorie and vegan too

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal441
  • fat11g
  • saturates2g
  • carbs71g
  • sugars5g
  • fibre6g
  • protein12g
  • salt0g
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  • 350g chopped butternut squash
  • 3 peeled garlic cloves
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g linguine
  • small bunch sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…


  1. Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.

  2. Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.

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Comments, questions and tips

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dorothyr's picture
8th Feb, 2020
I rather liked this recipe though my husband felt it was a bit bland. I'll fiddle about with it next time - I am definitely going to make it again.
Tom Smith's picture
Tom Smith
16th May, 2019
I read the comments saying this was bland so I fiddled with a recipe a bit. I chopped the squash up quite thinly so it wouldn't take too long to roast next to the garlic; someone said their garlic burned. Also a nice easy flavour improvement was to add some finely chopped sage and basil to the last 5 or so minutes of roasting time and then blend it all together. Worked out pretty well for a veggie meal.
11th Jan, 2018
Made this last night for me and the children (ages 8,6 & 6). They hated it. I found it edible but not much more. I'm a big butternut squash fan, particularly roast butternut squash, but this didn't do the squash justice at all. It was bland, the peeled garlic cooked for 30 minutes-plus was acrid. We had to use half a block of parmesan (and they finally resorted to ketchup!!!!) to make it palatable. A waste of a usually delicious vegetable, back to roast butternut squash risotto or salad for me.
Frantic Flapjack
1st Nov, 2017
This recipe is never going to work as it is. I tweaked it a bit but it wasn't entirely acceptable. First of all, I cooked the pasta in vegetable stock to add some flavour so it was 400ml of stock rather than water. 400ml was far too much and I ended up making a soup rather than a pasta sauce. I also blended the sage leaves in to add some extra flavour. As a soup, it was very nice. If you are going to make it, I would recommend you use twice as much butternut squash than the recipe suggests and half the cooking water. Also blend in the sage. This way, I think it would work.
31st Oct, 2017
Bland and utterly dull. Some chopped bacon might help, but it is never going to deliver much
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5th Mar, 2019
So I read the reviews before making this. I roasted 2 butternut squash and wrapped half a bulb of garlic in tin foil and roasted that too. Once ready I popped in the food processor with 300ml of chicken stock, about 50g of Parmesan, knob of butter and plenty of black pepper, and a little salt, I blitzed into a smooth puree, was just the right consistency. I also reserved some whole chunks of squash to add at the end. Once pasta was done, I drained and then put into the sauce, fried off the sage and added that too. I then mixed in the roasted squash pieces, sage, and finished with shaved Parmesan and toasted pine nuts. It was quite delicious.
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