Butternut Squash and Pumpkin Seed Linguine with Mint Cream Sauce Tasty Recipes

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Butternut Squash and Pumpkin Seed Linguine with Mint Cream Sauce

"The perfect meal to be made after work on a cold day. Fast and healthy."

Ingredients :

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 butternut squash, peeled and cubed
  • 1 (15 ounce) can chicken stock
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped fresh mint
  • 5 1/2 tablespoons heavy whipping cream, or more to taste
  • 2 tablespoons butter
  • 1 teaspoon dried sage
  • 1 cup hulled pumpkin seeds
  • 4 (1/2 inch) cubes crumbled feta cheese, or more to taste (optional)

Instructions :

Prep : 15M Cook : 6M Ready in : 57M
  • Heat a large saucepan over medium heat. Add oil and garlic; cook and stir until fragrant, about 2 minutes. Stir in onion; cook until soft, 5 to 7 minutes. Toss in butternut squash; cook until edges brown, about 5 minutes. Pour in chicken stock; cook sauce until butternut squash is tender but not soft enough to mash, 10 to 15 minutes.
  • Transfer butternut squash to a separate dish and cover. Continue cooking the sauce until liquid is reduced by half, about 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Incorporate mint, heavy cream, butter, and sage into sauce. Cook until liquid is reduced by half and sauce is thickened to your liking, 5 to 8 minutes.
  • Heat a separate skillet over medium heat. Add pumpkin seeds. Cook, stirring constantly, until puffed and slightly brown, 4 to 5 minutes. Arrange linguine on a serving plate; place butternut squash on top and drizzle sauce, pumpkin seeds, and feta cheese on top.

Notes :

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