BUTTERNUT SQUASH SOURDOUGH LINGUINI WITH BALSAMIC REDUCTION DRIZZLE

Hello, and happy fall, friends!

If you’re in search of a dreamy and autumnal recipe to serve your family (or to whip up for date night) this fall season, congratulations – you found it! Ultra creamy and decadently smooth butternut squash sauce is on the menu, with a hearty serving of award-winning sourdough linguini pasta. Topped with a robust balsamic reduction and plenty of a salty, aged parmesan, this is a dish that will liven your tastebuds with love at first bite.

Not to mention, this delicious dish is a heart-healthy alternative when you’re craving a classic Alfredo pasta, with a few less calories. Most Alfredo pasta servings clock in at 1,200+ calories per serving (that’s not to say they can’t be a part of a healthy diet when enjoyed in moderation!), whereas this more colourful alternative creamy dish clocks in at just under 500 calories a serving. Plus, you can’t beat the beautiful autumn-esque colour of golden butternut squash.

Kaslo Sourdough is my partner brand in this delicious new recipe, and if you’ve ever tried their groundbreaking pasta noodles, you’ll get the hype immediately. This family-owned and run business is based in the peaceful and quaint town of Kaslo, B.C., located in the West Kootenay region of British Columbia. Just half a day’s drive from where I live in the Okanagan, I am extra proud to partner with B.C. local brands like Kaslo Sourdough. There’s something heart-warming about working with companies dedicated to providing our wonderful community with quality products made with love, right where we live.

I hope you and yours love this dish as much as my family does. Try pairing this meal with a crisp sparkling white wine, like our choice from Arrowleaf Cellars. The Wildblume 2020 is a bright and bubbly wine with notes of honeydew, citrus, and lasting aromas of lemon and floral. The perfect sip for a romantic pasta dish!

Prep time: 30 mins
Cook time: 60 mins

Servings: 8
Calories per serving: est. 475-500 calories for 1/8th of this recipe

INGREDIENTS

1 package Kaslo Sourdough Classic Linguini
1 large or 2 small whole Butternut Squash
2tbsp. Olive Oil or Butter
1/2c. Heavy Cream
1c. Grated Parmesan (or Romano) Cheese
1tsp. Salt
1tsp. Fresh cracked Pepper
2c. Warm water (or pasta water)

Serve with
1/2c. Homemade Balsamic Reduction (or store-bought balsamic glaze)
1/2c. Grated parmesan (or Romano) cheese
S&P to taste 
Fresh Sage 

METHOD

Halve your butternut squash, and scoop out the seeds with a large spoon.

Transfer the squash to an un-greased baking sheet, and drizzle with the olive oil and a sprinkle of sea salt. Use two baking sheets if baking two smaller squash.

Roast squash halves at 400° for 45 mins, checking on squash every 5 minutes for the last 15 minutes or so. Take care not to overcook squash to the point of blackening/crisping, as it will not puree as well.

The squash is ready to come out when it is beginning to turn golden brown, and a fork meets no resistance. Allow to cool 15 minutes.

Scoop (or peel) the roasted squash from it’s skin, to a heat-resistant or ceramic bowl. Be careful, as it will be very hot.

Mash the squash in the bowl to further cool it before blending. Purée 1c. at a time in blender with the warm water, transferring each cup to a clean, un-greased pan until all squash is blended.

Heat the pureed squash in the pan with heavy cream over medium-low heat, stirring until completely blended.

Add the Parmesan and ground black pepper, stirring until all cheese has melted. Lower heat to low and cover.

Special note; the sauce will ‘spit’, so take extra care when stirring and avoid heating above medium-low.

Cook linguini according to package instructions, about 8 minutes.

Strain thoroughly without rinsing, and add noodles to the pan with sauce.

Stir gently to coat. Cover and simmer until pasta is heated through, and pan is bubbling.

Plate, and top generously with balsamic drizzle. You may purchase store bought balsamic glaze in a squeeze bottle, or make your own balsamic reduction easily in a saucepan. Simply simmer 1/2c. balsamic vinegar, scraping sides of pot often with silicone spatula, until desired thickness/consistency.

Top with extra parmesan, and fresh sage leaves. Enjoy!

Don’t forget your bottle of Arrowleaf Cellars Wildblume!

A true match made in heaven.

What did we tell you? Love at first bite.

Thank you for cooking with us today! We hope this pasta is a crowd-pleaser in your home, as it is in ours. Be sure to visit Kaslo Sourdough on Instagram, and don’t forget you can use the code JAMIEPASTA for 10% off of your orders at kaslosourdoughpasta.com. Come visit me on Instagram as well! Happy fall, pasta lovers!

xo, Jamie

Before you go, check out this fun craft idea to try out this fall! Save the stems from your butternut squash and pumpkins this year, pick up some velvet from your local fabric store, and whip up some adorable DIY Velvet Pumpkins!

Find the full tutorial here.

These pretty pieces are a cinch to make, and will look right at home as your fall table centrepiece!

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