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Linguine with Butternut Squash Sauce

BY Kevin Lee Jacobs | November 3, 2015 99 Comments

Last updated on September 19th, 2020

linguine with butternut squash sauceWhat’s infinitely-more interesting than tomato-based pasta sauce? Garlicky, herby, winter squash sauce! Toss it with sturdy strands of linguine, and trust me — you’ll have to fend off marriage proposals.

You’ll be happy to know that Butternut Squash Sauce is creamy-dreamy delicious, even though it contains no actual cream. Don’t make me beg you to try it!

Here’s the step-by-step recipe:

To start, ask your scullery maid to peel and chop a hefty (3lb) butternut squash.

036Then order your sous-chef to roughly cut the squash into 1-inch pieces.

What’s that you say?

Your kitchen isn’t equipped with a scullery maid and a sous-chef?

Oh dear. I’m afraid you’ll have to manage this recipe all on your own.

Just as I did.

028Tip the cubed squash onto a baking sheet, add 7 cloves of peeled garlic, and drizzle with olive oil. Toss with your hands until everything glistens.

031Roast until the squash and garlic are perfectly tender and slightly caramelized — about 50 minutes.

Note: You can roast the squash and garlic a day or three in advance. When cool, cover and refrigerate.

IMG_5673Yes, Lily, you may eat a piece of butternut squash.

014While the squash is roasting, chop up some fresh sage and rosemary leaves.

016Chop up a large onion, too.

A Useful Tip: If your eyes burn while chopping onions, just light a candle and place it on your work surface. The flame will burn off the onion-y fumes that make you cry. (I’ve tried this trick, and it really works.)

017Next, over a low flame, heat some olive oil in a skillet.

018Put the onions in the skillet…

019Then add the herbs, plus some kosher salt and freshly-ground pepper. Toss to mix.

023Cover the skillet, and let the onions steam quietly until translucent and tender — about 10 minutes.

037Oh. If you roasted your squash and garlic a day in advance, as I did, just add them to the onion mixture, and let them warm for a minute or two.

039Now throw everything into a blender.

040Add 2 cups unsalted vegetable stock…

0451 cup finely-grated Parmesan or Asiago cheese…

044And let ‘er rip! Blend on high speed until a thick, creamy puree develops — about 30 seconds.

048Tip some cooked linguine into a big blue bowl, add 3 cups of your butternut bliss, and toss with a spatula to mix.

A Plea from Me: Can someone please recommend a half-way decent gluten-free linguine? I’ve tried myriad GF pastas, and have not found even one that holds up like the traditional semolina wheat version.

082For a nice presentation, transfer the coated pasta onto a platter, and garnish with finely-chopped rosemary and sage.

077Garnish individual servings with minced sage and rosemary, plus a dusting of freshly-grated Parmesan or Asiago cheese.

Pasta with Butternut Squash, Roasted Garlic and Herbs is about as delicious as delicious can be. Do me proud and make this vegetarian main course, okay?

Here’s the printable:

Print
Linguine with Butternut Squash Sauce

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: Enough for 6 as a main course

Linguine with Butternut Squash Sauce

Linguine, tossed with a perfumed puree of butternut squash, garlic, and fresh rosemary and sage.One of my favorite autumn dinners.

Ingredients

  • A 3-lb butternut squash, peeled and cut into 1-inch pieces
  • 7 garlic cloves, peeled
  • 4 tablespoons olive oil, divided
  • 1 large onion, chopped
  • Fresh, chopped rosemary and sage – a generous tablespoon of each
  • 1/2 teaspoon kosher salt (plus more, to taste)
  • Grinds of black pepper
  • 2 cups vegetable stock
  • 1 cup finely-grated Parmesan or Asiago cheese
  • 1 lb linguine, cooked al dente
  • Garnishings: a sprinkling of chopped rosemary and sage, plus freshly-grated Parmesan or Asiago for each serving

Instructions

  1. Center the oven rack; preheat the oven to 375°F. Put the squash and garlic on a baking sheet, and coat them with 2 tablespoons olive oil. Roast in the preheated oven until perfectly tender and slightly caramelized – about 50 minutes.
  2. Ahead of time note: The squash and garlic can be roasted a day in advance. When cool, cover and refrigerate.
  3. Meanwhile, in a medium-size skillet, heat the remaining olive oil over a low flame. Add the onions, herbs, salt, and pepper, and toss with a spatula. Cover the skillet, and cook gently until the onions are tender and translucent – about 10 minutes. If the squash and garlic were prepared in advance and refrigerated, add them to the pan to warm.
  4. Tip the works into the jar of an electric blender, add the vegetable stock and cheese, and blend at high speed until a rich, thick sauce develops – about 30 seconds. If the sauce is too thick for your liking, thin it out with more vegetable stock.
  5. Pour 3 cups of sauce over the cooked pasta, and blend gently with a spatula. Garnish individual servings with rosemary, sage, and freshly-grated Parmesan or Asiago.

Note: You'll end up with about 5 cups of sauce. Use 3 cups for the pasta, and freeze the rest. It will come in handy when you need a quick dinner for two!

3.1
https://www.agardenforthehouse.com/pasta-with-butternut-squash-roasted-garlic-and-herbs/
Copyright 2015 by Kevin Lee Jacobs

Enjoy this recipe? Get my email updates.

Still hungry? Visit my kitchen for…
Low-Carb Cottage Cheese Pancakes
Baked Salmon with Honey Mustard and Almonds
My Very Serious Brownies

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  • My October House & Garden Chores

  • Pumpkin-Spiced Cinnamon Rolls

  • Butternut Squash Pancakes
Monster Bash 2015!
Quinoa Stuffing with Leeks, Sage, and Sun Dried Tomatoes (GF)

Comments

  1. 1

    DebbyMc says

    November 3, 2015 at 7:26 pm

    Ohhh! This looks beautiful and sounds so yummy. Definitely grabbing a squash and some linguine at the market this week!

  2. 2

    Kevin Lee Jacobs says

    November 3, 2015 at 7:30 pm

    Hi DebbyMc – Enjoy!

  3. 3

    Deb, Zone 8, NW Washington says

    November 3, 2015 at 9:05 pm

    Thai rice noodles of the kind you would use for Pad Thai work great for gluten free linguine! And I’m staring at a nice, big pile of butternut squash from the farm market on my counter. Yum!

  4. 4

    dELORES says

    November 3, 2015 at 9:49 pm

    Another winner !!

  5. 5

    Zola says

    November 3, 2015 at 10:07 pm

    Great idea !..sounds wonderful–I’m going to spiral cut the Squash, instead of Pasta, Hope it will work turn out..LOVE your posts !

  6. 6

    Carolyn yost says

    November 3, 2015 at 10:30 pm

    How about spaghetti squash for the pasta.

  7. 7

    Mary in Iowa says

    November 3, 2015 at 11:28 pm

    Thank you, thank you! While the pantry has pounds of linguine, I have some butternut squash triangoli in the freezer, and this sauce is just what it’s been waiting for. It will be tomorrow’s lunch after a morning gathering and shredding leaves. Sustenance for the afternoon’s garden chores.

  8. 8

    Sharon says

    November 4, 2015 at 8:58 am

    I have a vision of fried sage as a garnish – I don’t know if I could get the hubby to eat the herb raw.

  9. 9

    Joanna says

    November 4, 2015 at 9:48 am

    Simple to prepare – just a beautiful dish!

  10. 10

    Sheree Ashapa says

    November 4, 2015 at 9:49 am

    Hi Kevin,
    This sounds delicious. Will different kinds of winter squash work instead of butternut?

  11. 11

    Liz says

    November 4, 2015 at 9:53 am

    Your butternut squash pancakes are gobbled up regularly in our house. I can see this will be another recipe that will go down a treat! Thank you for helping me find delicious recipes to serve butternut squash, that I love any which way, and my husband swears he hates butternut. Not with these recipes which he frequently requests!

  12. 12

    Laurie says

    November 4, 2015 at 9:57 am

    Tinkyada Pasta has always been my go-to! If I remember correctly, rinse it well with cold water after it’s cooked and warm it through again in your sauce. Can’t wait to try this recipe while there is still plenty of fresh sage in my garden!

  13. 13

    Bobbi A. Chukran says

    November 4, 2015 at 10:00 am

    Oh, this looks soooo good! We buy a lot of butternuts at the farmers market, and usually just roast it. But as a pasta sauce with herbs? WOW. Thank you!

  14. 14

    Leslie D says

    November 4, 2015 at 10:23 am

    Oh gosh, Kevin, that looks so good! I am keen to try it ASAP.
    If I had it in the house now, I’d eat it for breakfast.

    The weather is lovely and mild today but the cooler weather coming soon will put me into a frenzy of cooking (gardening is top priority now), and you have so many great recipes to try.

    Many thanks for all your advice, and an ear-scritch for Lily.

  15. 15

    Susan Kalia says

    November 4, 2015 at 10:24 am

    King Arthur has gluten-free flour and a recipe on the web for gluten-free pasta. I don’t know if you’ve tried that, but if not, you might want to. It uses xanthum gum, which may help it be more like regular pasta…Good luck. Love this recipe and your website in general!

  16. 16

    Vickie P. says

    November 4, 2015 at 10:26 am

    My mouth is watering! Thanks, Kevin, can’t wait to try it.

  17. 17

    Pat says

    November 4, 2015 at 10:26 am

    Tinkyada isn’t the best brand of gluten free pasta I’ve found. I’ve tried lots. As with all gf Astana, watch your cooking time.
    Thanks for the recipe.

  18. 18

    Pat says

    November 4, 2015 at 10:27 am

    That should say gf pasta.

  19. 19

    Tracy says

    November 4, 2015 at 10:31 am

    Thanks, Kevin. I pull so many good recipes from your site. Love to cook. One question: When i print your recipes, I end up printing both the print-version and also a page from the actual website, so I can cut and paste the photo of the dish somewhere on the recipe page. I have to know what things look like when deciding what to make! Any way to enhance the print-version specs to include the photo?

  20. 20

    Shirley B. says

    November 4, 2015 at 10:37 am

    HOLY TOLEDO!! This looks uh-mazing! My mouth is totally watering and I’ve already had my breakfast!

  21. 21

    Shirley B. says

    November 4, 2015 at 10:38 am

    And I want to be your scullery maid!!

  22. 22

    Emily MJ says

    November 4, 2015 at 10:42 am

    Drooling!!! Trying tonight, thanks Kevin for another wonderful recipe. And sorry, no, I don’t have any GF pasta recommendations – my sis just back from a European vacay and I have an overabundance of Italian noodles in my pantry that are dying for this sauce!

  23. 23

    Jan says

    November 4, 2015 at 10:45 am

    Oh my goodness, this looks wonderful and I’m drooling! I’ve just picked my butternut squash, so this is perfect timing. I can’t wait to try this recipe. Thank you so much!!

  24. 24

    Deb says

    November 4, 2015 at 10:48 am

    I have a bumper crop of butternut squash. Thank you for this!

  25. 25

    Laura Rankin says

    November 4, 2015 at 10:49 am

    Looks like a top drawer, first cabin recipe all the way! Thanks!

  26. 26

    Katy says

    November 4, 2015 at 10:55 am

    Hi Kevin, I have tried all sorts of gluten free products. The winner of the pasta (it comes in linguini, angel hair, spaghetti and lasagna shapes) is the Jovial brand. Stands up the way it should with no funky taste at all! I like al dente, so I cook it on the low end of the recommended time. Hope you get to try some soon! I’m making this recipe tonight, as I have pulled all of the rest of my butternut squash and you can only eat it roasted so many times before you get bored with it. Thanks so much!
    PS: Have recommended this site to a friend and he and his partner love it. My friend is the gardener and his partner is the cook! Perfect combination.

  27. 27

    LJ Grant says

    November 4, 2015 at 11:15 am

    Wow, not what I expected from another butternut squash recipe. Thanks for a super idea, Kevin. I hope to make this in the next day or two, as I’ve got a great looking BN squash to use. I’ll wait for rainy Friday to turn on my oven and roast that bad boy.

  28. 28

    cynthia shultz says

    November 4, 2015 at 11:18 am

    Can’t wait to try it.

  29. 29

    Jo Kremers says

    November 4, 2015 at 11:53 am

    I found edamame pasta at Costco recently and have tried and enjoyed it. I will use this sauce on it tonight.

  30. 30

    Edna says

    November 4, 2015 at 12:06 pm

    Kevin this sounds delish. My husband can’t eat tomatoes so this will give variety to his diet.
    for gluten free noodles, I’d look in an oriental store, lots of rice noodles and bean thread.

  31. 31

    Ryan says

    November 4, 2015 at 12:29 pm

    My go-to gf pasta brand is Bionaturae, they use a mix of potato, rice and soy– I find the texture’s much closer to durum wheat than brown rice pasta.
    The recipe looks scrum-diddily-umptious!

  32. 32

    Tara says

    November 4, 2015 at 12:34 pm

    GF pasta

    My favorite is Birilla
    Ronzoni came out with one that’s not bad. Left overs don’t hold up well.

    I’ve found if I undercook by a minute or so and finish it in the sauce it works.

    Overcooked GF pasta is terrible.

    PS my squash is roasting as of 10 min ago.
    Thanks

  33. 33

    Tina says

    November 4, 2015 at 12:38 pm

    Mercifully, the doc took us off only wheat, not off all gluten, so I’ve become Early Man, reinventing the cookbook with spelt & stuff. There are long thin foods that receive sauce. I ran RIGHT OUT & got a zucchini julienner; use it allatime. But none of the rice noodles hit the noodle spot like what gluten provides. Spelt noodles will do it, boing-boing. Home made. None of the packs I ever bought at the gourmet or the natural foods stores were ever any good. Ew. Just picture my slow hand movements buying it. Back to the gluten problem: uh-oh. We’re doomed.

  34. 34

    Cathy says

    November 4, 2015 at 12:48 pm

    Kevin,
    I found putting the squash in the microwave for a short time makes it much easier to peal. Poke some holes so it wom’t explode!

  35. 35

    Molly says

    November 4, 2015 at 1:04 pm

    No begging necessary. Can’t wait to try it! Know it will be delicious.

  36. 36

    Ardelle says

    November 4, 2015 at 1:28 pm

    Thanks for a new twist on preparing Squash, which I love. I just spent a couple hours baking and scooping squash into freezer containers for use as needed through the winter. I will give this Linguini with Squash Sauce a try – my favorite foods – squash and garlic with rosemary and sage.

  37. 37

    Kristin says

    November 4, 2015 at 2:18 pm

    Whoo hoo! I had some butternut squash volunteer in the compost pile, so I have those in the basement, and plenty of rosemary & sage still in the garden. I can’t wait to try this! And the last onion I chopped was terrible, so I will definitely try the candle trip. Thank you!

  38. 38

    Joan Higgins says

    November 4, 2015 at 3:08 pm

    IT’S JUST WONDERFUL TO READ YOUR POSTINGS. I ENJOY PICTURES OF EVERYTHING. THANK YOU FOR SHARING YOUR TALENTS!!

  39. 39

    Ann B says

    November 4, 2015 at 3:18 pm

    Tinkyada is my favorite gf pasta. You can get it at Wegmans. What? No Wegmans? That’s too bad. It’s also available at your favorite online retailer (the one with the leaf chopper), but I don’t think they have linguine. Only spaghetti.

  40. 40

    Marcie says

    November 4, 2015 at 3:27 pm

    I am so excited to try this recipe! Thanks Kevin!

  41. 41

    Marianne says

    November 4, 2015 at 5:00 pm

    We love Bionaturae organic GF pasta. Follow their directions and no problem, they hold up, taste good.

  42. 42

    Carolyn says

    November 4, 2015 at 5:31 pm

    This sounds wonderful! Bought the squash today for something else before I read this. it is now allocated to this recipe.

  43. 43

    Joanne says

    November 4, 2015 at 5:44 pm

    I just tried a black bean pasta from Explore Asian (I got it at my crappy local grocery, but I googled it and found you can get it outline at Amazon), and it is delicoius and is loaded with protein and fiber. It looks like squid pasta when you cook it, and the texture is hearty and satifsfying. I will try it with this sauce, and I bet it will be luscious and attractive…a good Halloween meal next year!

  44. 44

    Pam says

    November 4, 2015 at 5:47 pm

    I’ve never found GF noodles that are that great, but I also try to stay away from all grains 🙁
    I’ve used zucchini noodles and have recently found yam noodles in the grocery store. When you can’t have any pasta, they are GREAT!! Plus extra healthy. good luck. Can’t wait to try the recipe. Looks delish especially with the cooler weather setting in up here in WI!! Thanks for sharing 🙂

  45. 45

    Beverly, zone 6, eastern PA says

    November 4, 2015 at 6:32 pm

    This looks clever, appetizing and makes good use of homegrown herbs. Anything with Sage is a winner in my book. I grew Extrakta sage this summer and it is noticeably more multi branched and vigorous than my previous culinary sage. I had about 10 seedlings sprout and decided to keep them all. They still look great and are producing well into November.

    Great candle trick for onions! Never heard that one.

  46. 46

    Linda says

    November 4, 2015 at 6:54 pm

    OOHH! Just last night we had this very dish straight from the jar at Trader Joes, The woman in the aisle next to me said we just had to try it. It was good but this looks much better. I look forward to making it myself. You are just so WITH it. Linda L

  47. 47

    Sarah says

    November 4, 2015 at 7:17 pm

    Kevin, try black bean linguini from Costco. It has good texture and the flavor is acceptable. WAY better than whole wheat. Gluten free. Looks weird tho!

  48. 48

    Rebecca says

    November 4, 2015 at 7:25 pm

    So lucky. I had all the ingredients on hand so I made this tonight and served it with a rotisserie chicken and sliced tomatoes.

    Oh, my was this delicious and so easy to make! I think the garlic cloves I used were a bit big, so the garlic was quite a prominent flavor, but I absolutely loved it!

    My sauce was quite thick and not much of a sauce. I’m not sure that it was supposed to be so thick. I think in its consistency, it would make a fabulous stuffing for ravioli with a maple sauce drizzled over it. I guess I could try that since I put leftover sauce into the freezer.
    Thank you & Cheers!

  49. 49

    Kim says

    November 4, 2015 at 7:29 pm

    So glad I found your newsletter. Just made this for dinner tonight …amazing

  50. 50

    Kevin Lee Jacobs says

    November 4, 2015 at 8:02 pm

    Hi Sarah and Rebecca – So glad you tried — and liked — the sauce!

  51. 51

    Patricia N says

    November 5, 2015 at 1:53 am

    We like Dreamfields pasta, but I have a hard time finding it in our rural area. It is low carb but not sure about whether gluten free or not. I have 2 butternut squash from Auntie’s garden, so I might try this recipe. It looks so good.

  52. 52

    Theresa says

    November 5, 2015 at 8:18 am

    Your timing is perfect…I’m visiting my parents, and Dad is on a puréed diet due to swallowing problems. I was just sitting down to consider what I could fix for him and this will be so delicious and perfect! Thank you!!!

  53. 53

    Sheri says

    November 5, 2015 at 8:27 am

    Kevin, Will you marry me?

    (Can’t blame a girl for trying!)

  54. 54

    Carol says

    November 5, 2015 at 8:30 am

    I want to make this but I don’t have a big blue bowl! I’m going to have to get me one.

  55. 55

    Brenda Johnson says

    November 5, 2015 at 9:08 am

    Kevin brought me a bowl of this linguine today! What a delicious twist on often times “pedestrian” pasta! Creamy and full of wonderful flavors- savory roasted garlic,herbs and cheese- all bold notes that sing in perfect harmony when combined. The bit of sweetness brought in by the squash really pulls it all together to create a symphony in your mouth!! (and it reheats beautifully right in the microwave!!!!) Thanks so much for sharing Kevin!!!!

  56. 56

    Nancy K Sullivan says

    November 5, 2015 at 10:59 am

    Would this work if you also used the squash as the pasta?

  57. 57

    Christine Workman says

    November 5, 2015 at 11:33 am

    I tried brown rice nooodles by Thai Kitchen last night and it is very good. It is between linguini and fettticcine. It’s just my husband and I now and sometimes it’s just me. They box up smaller serving “nests” packaged separately so I don’t end up with too much. It cooks up beautifully and tastes good! I had it with pesto and venison last night – I will definitely try it with this recipe.

  58. 58

    Mary says

    November 5, 2015 at 11:37 am

    Hi Kevin,
    This sounds great!
    Our favorite GF pasta is Bionature. http://www.bionaturae.com/gluten-free-pasta.html. It’s as close as I’ve come to a semolina pasta. The texture is nice, it holds up fairly well to leftovers (a true test), and is not grainy on the tongue, and doesn’t fall apart like so many GF pastas.

    The one suggestion I have is to separate the pasta (mostly only the long noodles) quickly either by NOT dropping it into the water as one clump, dropping it in slower, as mostly individual noodles. And/or to separate noodles by stirring with a fork relatively soon after pasta goes into the water.

    Another suggestion: watch it carefully. The line between done to overdone is a finer line, therefore, less forgiving, than regular pasta.

    I hope you find your substitute. GF can be challenging!

    Thanks for your wonderful blog!
    Mary

  59. 59

    Patsy P says

    November 5, 2015 at 10:07 pm

    Can you cut the squash in half and roast in the oven? I have arthritis and fibromyalgia and little strength in my hands. Sounds good though. I sure would love to try the sauce.

  60. 60

    Nancy says

    November 6, 2015 at 10:46 pm

    We like brown rice linguine – the only brand I can find in our store tho is Field Day. It is not too bad. Nothing as good as wheat pasta, but not a bad substitute.

  61. 61

    Tami says

    November 8, 2015 at 2:47 pm

    I broke my relationship as an 8-year vegetarian. . . so, adding chicken/beef/fish broths instead because they have virtually made arthritis and Lupus inflammation issues of the past. Hoping I can avoid the cheeses and still have a wonderful blend. Maybe a little tapioca flour or arrowroot flour will help consistency. . . and then I’ll add some smoked salt and paprika to pump up the flavor.

  62. 62

    Julie R says

    November 8, 2015 at 10:11 pm

    Kevin, thanks for the tip about lighting a candle while chopping onions and I enjoy your humor. I can’t wait to try this pasta. It looks like Lily likes butternut squash = )

  63. 63

    Carol M. says

    November 9, 2015 at 11:39 am

    Thank you! I can hardly wait to try this (for everyone else as well as the vegetarians) at my Thanksgiving dinner 🙂

  64. 64

    jody says

    November 12, 2015 at 11:59 am

    I am a youngliving member 1560784 andwe have an excellent Einkorn spaghetti,it is an unhybridized nutritional powerhouse that is easy to digest!Please look this up and find great info on some einkorn products,and if you would like to try please contact me through my facebook page @Jodyyoungliving ,also youngliving has a variety of great products to cook with and are very benefical for your health as well!

  65. 65

    Lynne Dolan says

    November 12, 2015 at 6:49 pm

    I came back from shopping and opened your newsletter. Serendipitously, I had bought a butternut squash.
    Short on time, I cut the squash in half lengthwise, and popped it in the oven with olive oil and garlic cloves and covered it with aluminum foil.
    When it was baked, I simply scooped out the flesh and garlic and added it to my sautéed onions & herbs and then added the stock and parmesan.
    Next I used my emersion (stick) blender to make the sauce. We had thin spaghetti on hand and more parmesan cheese … Voila! An easy, quick, delicious, nutritious and super tasty meal.
    Thank you Kevin. (Next time I am going to cheat and sprinkle a little crispy bacon on top)!

  66. 66

    Shelagh- The Gaited Gardner says

    November 16, 2015 at 10:20 am

    HI Kevin,

    I loved this recipe. Thank you for sharing it. I used angel hair pasta as my base as this is what I had on hand and this combination provided a lovely, light side dish for my marinated pork tenderloin dinner.
    Keep them coming. I just love your recipes and gardening ideas. Getting ready to clip a bunch of boxwood clippings today to force over the winter.

    Cheers
    Shelagh

  67. 67

    Holly K says

    November 20, 2015 at 12:06 pm

    Thank you very much for the recipe Kevin. It really sounds great I am looking forward to trying it. I have become vegan (for health reasons) and besides the cheese which I am very sure would be to die for It is totally do able for me. I was thinking I could substitute some nutritional yeast and/or some other vegan cheese for the real stuff.

  68. 68

    Molly Wickwire says

    December 13, 2015 at 1:40 pm

    Hey Kevin
    How about using a spiralized veggie such as Zucchini, summer squash, turnip etc. The possibilities are endless

  69. 69

    kath parran moriarty says

    December 14, 2015 at 8:59 pm

    Hi Kevin–Just skip the pasta and use spaghetti squash, roasted and forked.
    Poof! No gluten problem. The dish becomes Double Squash.

  70. 70

    Bobbi A. Chukran says

    December 20, 2015 at 10:04 am

    Kevin, we made this recipe last night and it’s DEEEELICIOUS! Actually, Husband made it and I was the taste tester. LOL. Alas, my sage plant bit the dust, so we subbed sweet marjoram with the rosemary and it worked well.

    We’ve made several of your recipes and really enjoy your blog!

    Happy Holidays from Texas!

  71. 71

    Caroline says

    January 9, 2016 at 8:46 pm

    Delicious also without the cheese and chopped cashews and a dash of hot sauce. Thank you, Kevin!

  72. 72

    Linda western Pa says

    January 10, 2016 at 9:09 am

    Thanks for the recipe. I need something else to do with all the squash I grow!

  73. 73

    Marjie T. says

    January 10, 2016 at 9:37 am

    Kevin, do you think it would make much of a difference if instead of roasting the squash in chunks, to roast it cut in half and just scoop the puree into the blender along with the onions and herbs (and some roasted garlic that you have on hand)? I often freeze excess squash after roasting it this way and later use it for soups, muffins and, of course, baked with butter and maple syrup. This could be a really nice use to add to the possibilities. Thank you:)

  74. 74

    Sheri Syverson says

    January 10, 2016 at 11:02 am

    I made this last week and it was absolutely delicious. I doubled the recipe as there were many mouths to feed:)

  75. 75

    Karen Chickering says

    January 10, 2016 at 7:54 pm

    yet another full flavored recipe, Kevin! love knowing I can count on you for dinner. thanks again!

  76. 76

    Althea Blackburn says

    March 16, 2016 at 11:35 am

    Thanks Kevin, instead of pasta, why not place the wonderful sauce on zucchini pasta or the like, so much more healthy!

  77. 77

    Luanna says

    September 25, 2016 at 8:19 am

    This looks heavenly! I’ll be making this just as soon as our CSA farm share delivers up its usual bounty of butternut squash.

  78. 78

    Arden | Real-Food-Real-Life.com says

    September 25, 2016 at 10:28 am

    Hi, Kevin — This looks delish and also looks like it would work great with the frozen organic butternut squash cubes I have which I love for convenience but tend to turn a tad mushy when roasted. This looks like a perfect use.

    I see this is actually an older post, so you’ve probably solved your GF pasta issue, but I did just want to second the vote for Tinkyada rice pasta. Don’t think they have linguine but the do have spaghetti, fettucini, lasagna, and a bunch of “shapes” (fusilli, elbows, spirals, penne). It’s important to cook it the way they recommend — just boil for a minute or two, then cover and let sit off the heat for around 20 minutes. I’ve served this pasta to folks who were *not* eating GF and they never even realized the difference. We find it now in most grocery stores and Amazon has a dazzling variety.

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    Trudi says

    September 25, 2016 at 10:32 am

    I buy the Tinkayada brand of gluten free. . If you haven’t tried it , see if that works so you

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    Shawnee says

    September 25, 2016 at 10:55 am

    This looks yummy! Just discovered butternut after too many years. I’m thinking spaghetti squash or zucchini zoodles could work as a pasta alternative. Wish us luck!

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    Janis says

    September 25, 2016 at 11:26 am

    Hi Kevin. Tiki Yadda brown rice noodles are fairly decent as a wheat pasta substitute as long as they are cooked strictly al dente.
    This recipe combines my favorite ingredients for dairy-less butternut squash bisque. Only exception? Toasted sage as a finishing embellishment. If I happen to have some, I also will throw in a peeled and cut sweet potato for roasting along with the squash or a Granny Smith Apple.
    Thank you for always coming up with great recipes and ideas.

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    Elizabeth says

    September 25, 2016 at 12:43 pm

    Hi Kevin, I very seldom eat pasta anymore but when I do I have found Tinkayada brand to be pretty good. Also a quinoa pasta that was made by Ancient Harvest I think. I also have some sweet potato & buckwheat noodles that I apparently have tried & must have lied because I have another package of them unopened. I too would suggest using vegetal noodles such as zucchini, squash sweet potato, spaghetti squash etc
    Love your posts & recipes.

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    Susan says

    September 25, 2016 at 4:17 pm

    This looks totally YUM and good for you as well. Pumpkin would also would be a good substitute.
    I like to brown a few sage leaves in butter as a garnish.

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    Linda A says

    September 25, 2016 at 5:00 pm

    Have you tried fresh spiralized zucchini (used like a pasta only it only
    takes a few seconds to cook)? I wonder how that might taste
    tossed with this sauce. Would they complement one another or compete?
    Guess I’ve gotta experiment. (I have yet to find any decent tasting gluten
    free linguine.)

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    Judith Togher says

    September 26, 2016 at 7:13 am

    Just made this last night and it was wonderful. Just two of us so the rest of the sauce is in the freezer for a “food emergency” day. We added a little pasta water to the final mix up so the sauce was not quite as thick. Great recipe for the change of season.

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    Jayne says

    September 26, 2016 at 10:45 am

    I made this recipe last week. It’s amazing. And so easy if you use the cut up squash from Trader Joes.

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    Carolyn says

    September 26, 2016 at 2:27 pm

    I hate dealing with the rind of the winter squash so I usually poke a few holes in it and bake it until soft. Then the skin peels easily and the squash is done. Think it would work here?

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    Janet Metzger says

    September 26, 2016 at 5:43 pm

    Kevin,

    What a great idea for a different kind of sauce. I have the same concern as Carolyn, above. So I might try to hack the squash sans sous-chef and scullery maid, or I might play around with baking the squash then playing with the garlic, onion, rosemary, sage, and blender.

    Not much luck with gluten free noodles, mostly b/c I react even to the substitutes. I have used spaghetti squash and enjoyed that as a base.

    Happy Fall!
    Pax,
    Janet

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    Sheila English says

    September 27, 2016 at 12:35 pm

    Sounds awesome! Do you think the sauce could be frozen or canned? I have an abundance of butternut squash this year!

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    Leslie says

    September 20, 2020 at 8:25 am

    Hi Kevin, I have become very fond of Zoodles. Usually zucchini, but I have just spiralizeded butternut squash for noodles and have frozen them. I am going to try them today as a matter of fact. Thank you so much for the Butternut Squash Sauce recipe I am going to make it and freeze. I do not eat nightshades so I make a “nomato sauce” without tomatoes and to tell you the truth I like it much better. Is great on my Zoodles and will try with my Butternut Squash noodles. Thank you for sharing your life and recipes with us 🙂

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    Peggy says

    September 20, 2020 at 10:24 am

    Any suggestions for substitutes for onion and garlic as I have an allergy to the onion family. The recipe looks lovely. Have also heard of zoodles but have not tried them.

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    kathy says

    September 20, 2020 at 11:04 am

    https://www.almagourmet.com/store/

    Hi Kevin, Thanks for the recipe…..it looks yummy. Hope the above link for “Rummo GF pasta” works. (I also saw it on Amazon.com) Rummo pasta in general is very popular here in Italy and is of excellent quality.

    I can’t vouch for their gluten free since I’ve never eaten any GF products but I would certainly try this out.

    Thanks for all your excellent recipes and fun videos…..I really enjoy reading them. How’s the cat?

    Kathy in Rome

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    Marymargaret says

    September 20, 2020 at 2:15 pm

    Banza chickpea linguine or Barilla cauliflower spaghetti

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    Merry says

    September 20, 2020 at 8:32 pm

    I’m a pretty basic cook, and I love having yummy sauces to place over those basic foods! But I do get tired of hot sauces and tomato sauces – so this is a thrill! It could go on anything – eggs, chicken, potatoes, rice! Excited to try this!

    Also rosemary and sage last quite a while in the garden after the frosts – so perfect herbal choices.

    I like Jovial pastas too – and second Kath’s idea of using spaghetti squash in place of pasta.

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    Kathy says

    September 22, 2020 at 3:00 pm

    Having been a celiac for over 19 years, I’ve tried every type of gluten free pasta out there. Tinkyada is always good but my go to brand is Rizopia. I live in Canada and this is a Canadian brand so not sure if you can get it in the States but it is much cheaper and tastes great. The thing I’ve learnt over the years is to always drain the pasta immediately when it reaches the al dente stage. It can go from great to overcooked and water logged in a matter of seconds. Rinsing the pasta also seems to help

    Thanks for another amazing looking recipe. Will be trying out this week-can’t wait!

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    BETTI F says

    November 16, 2020 at 4:27 pm

    OMG, thank you for the candle while peeling an onion tip. I love onions, hate the burning, tearing eyes. You truly are a genius.

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    Karalee says

    January 24, 2022 at 10:02 am

    I’m going to make this sauce. The Jovial brand rice pasta rates tops, seconded by the popular Tinkyada (spelling?) rice pasta.

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    Patti G says

    November 6, 2022 at 10:28 am

    Kevin, I am on a plant based diet and am not suppose to eat cheese. Is there a substitution you can recommend?

  99. 99

    Janis says

    November 6, 2022 at 2:32 pm

    So happy you reposted this! Lily was such a precious baby girl. By now you undoubtedly have found a good gluten-free substitute for semolina linguine. I like lentil-based pasta personally Seems to have more of a texture similar to semolina. This recipe is wonderful. And so are you!

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