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Alice's Linguini with Balsamic Glazed Butternut Squash

Alice’s Linguini with Balsamic Glazed Butternut Squash

Alice’s Linguini with Balsamic Glazed Butternut Squash

 

Alice's Linguini with Balsamic Glazed Butternut Squash
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Give this vegetable a try! It is so delicious and light.
Ingredients
  • Recipe for Balsamic Glazed Diced Butternut Squash
  • 1 ½ lb. medium shrimp
  • 1 lb. linguini, boiled
  • 1-2 c. vegetable broth or milk
  • 1 medium onion, chopped
  • 1-2 T. olive oil
  • Salt, black pepper to taste
Instructions
  1. Follow recipe for Balsamic Glazed Dice Butternut Squash.
  2. Heat this squash and add the broth or milk to it. Heat over medium heat.
  3. Puree in food processor or with hand held immersion blender. Puree until blended but leave a few of the squash in pieces. At this point, you can serve as a nice soup!
  4. In skillet, drizzle with olive oil. Heat.
  5. Add onions, and sauté until tender.
  6. Add shrimp and season to taste and cook until pink.
  7. In separate pot, heat boiling water and season with salt. Add pasta and boil until done.
  8. Drain the pasta.
  9. In a large pot, add the pureed squash, shrimp and pasta. Season to taste.
Notes
*****You can substitute any seafood or chicken to this recipe.
 
Balsamic Glazed Diced Butternut Squash
Print
Recipe By:
Balsamic Glazed Diced Butternut Squash
Ingredients
  • 2 (12-oz.) pkg. peeled, diced butternut squash (Marketside Brand)
  • 2 T. good honey
  • ¼ c. good balsamic vinegar
  • ¼ c. extra virgin olive oil
  • 1 T. dried cumin
  • Kosher salt
  • Black pepper to taste
Instructions
  1. Preheat oven 400.
  2. In bowl, combine all the ingredients except salt and pepper.
  3. Add the squash and mix well.
  4. Taste for seasoning.
  5. Take a baking sheet, cover it with foil. Spray with PAM.
  6. Place the squash evenly on the baking dish.
  7. Bake until tender and brown about 25-30 minutes.
  8. Stir the squash at least twice during the cooking process.
  9. Once removed, taste for seasoning again.
Notes
*****With leftover squash, place in food processor or use hand held immersion blender and puree and serve as a nice soup with a dollop of Greek yogurt or sour cream. You can also add any seafood or chicken to the puree and serve over pasta. (See recipe: Alice’s Linguini with Balsamic Glazed Butternut Squash).
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