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Roasted butternut squash, brown butter crispy sage, toasted hazelnut linguine

A simple pasta dish bursting with some of my favourite flavours and textures. Silky linguine wrapped in browned butter, crispy sage, sweet roasted butternut squash and topped with salty parmesan and roasted nuts. So many flavours in one dish and it's incredibly simple to make. I always make double portions - one for lunch tomorrow - and I always roast extra butternut squash, it's so handy to throw into salads, on top of pizzas, pasta bakes.

Total time to make : 40 minutes Time to prep : 10 minutes

Time to bake : 30 minutes

Servings : 2


1/2 butternut squash, peeled and cubed (around 400g)

1 tbsp olive oil, for roasting

100g linguine

1 tbsp butter

2 cloves garlic, chopped finely or crushed with a press

25g hazelnuts, roughly chopped

40g parmesan, shaved

handful of sage



  1. Preheat a fan oven to 220C

  2. Place the cubed butternut squash in a baking tray and toss with olive oil and salt. Roast for 25 - 30 minutes under tender

  3. Meanwhile, bring a large pan of water to the boil and cook the linguine according to packet instructions (8 - 12 minutes)

  4. Whilst the pasta is cooking, use a small frying pan to dry roast the hazelnuts until toasted on a medium - high heat, reserve the nuts to one side

  5. Wipe the small frying pan clean, place back on the heat and melt the butter

  6. Once the butter has turned golden and smells biscuity, throw in the garlic and sage and continue to stir until the garlic is bronzed (but not burnt) and the sage turns crispy

  7. Drain the pasta, tip it back into the pan and pour in the butter/garlic/sage mix and the roasted butternut squash, mixing everything together

  8. Season with salt and pepper, serve topped with parmesan and the roasted hazelnuts


Nutritional Information

410 calories

14g protein, 36g carbs, 25g fat

Good to know:

  • To be enjoyed served hot, or cold. Great recipe to double up for lunches throughout the week, keeps in the fridge for up to 4 days

  • Lunch-box friendly, for storage options (see photos below) wait until completely cool before refrigerating and store the roasted hazelnuts and parmesan seperate to keep them crunchy and fresh

  • Vegetarian


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