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YIELD

6 servings

TYPE

TIME

1 hour 15 minutes

LEVEL

Beginner

Here's What You'll Need

1

butternut squash, olive oil, salt, pepper, garlic powder, cinnamon, chorizo, red onion, canola oil, sage, mascarpone cheese, parmesan cheese, linguine

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Roast Squash

2

Preheat oven to 375F. Combine squash with oil, salt, pepper, garlic, and cinnamon. Toss and place on baking sheet. Roast for 30-35 minutes, tossing once halfway through cook time.

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Cook Chorizo

3

While squash is cooking, heat olive oil in a large pan. Add sausage, cook 3-5 minutes, until cooked through. Use a slotted spoon to remove chorizo and place in a bowl.

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Cook Onions

4

In the same skillet, add the sliced red onion. Sauté over medium-high heat for 5-7 minutes, until the onions are tender.

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Cook Linguine

5

Bring a large pot of water to a boil. Add salt, then add linguine and cook until al dente. Before draining reserve about ½ cup of the pasta water.

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Cook Sage

6

Heat canola oil in a small skillet. When very hot, add sage leaves, but cook for only a few seconds! Remove and place in a paper-towel lined bowl. Season with a little kosher salt and set aside.

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Combine Ingredients

7

Combine cooked pasta, chorizo, red onion, butternut squash, chopped sage, and mascarpone cheese, and parmesan, toss. Add pasta water until sauce has reached your desired consistency. 

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