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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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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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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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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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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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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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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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