BUTTERNUT SQUASH AND PUMPKIN SEED LINGUINE WITH MINT CREAM SAUCE

Butternut Squash and Pumpkin Seed Linguine with Mint Cream Sauce image

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

Provided by todlambe

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 57m

Yield 6

Number Of Ingredients 12

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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
½ cup chopped fresh mint
5 ½ 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

Steps:

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.

Nutrition Facts : Calories 637.4 calories, Carbohydrate 83.5 g, Cholesterol 38.9 mg, Fat 28.1 g, Fiber 7.5 g, Protein 19.8 g, SaturatedFat 10.1 g, Sodium 492.5 mg, Sugar 8.8 g