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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 | Print |
Recipe By: Alice Morrow
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
- Follow recipe for Balsamic Glazed Dice Butternut Squash.
- Heat this squash and add the broth or milk to it. Heat over medium heat.
- 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!
- In skillet, drizzle with olive oil. Heat.
- Add onions, and sauté until tender.
- Add shrimp and season to taste and cook until pink.
- In separate pot, heat boiling water and season with salt. Add pasta and boil until done.
- Drain the pasta.
- 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: Alice Morrow
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
- Preheat oven 400.
- In bowl, combine all the ingredients except salt and pepper.
- Add the squash and mix well.
- Taste for seasoning.
- Take a baking sheet, cover it with foil. Spray with PAM.
- Place the squash evenly on the baking dish.
- Bake until tender and brown about 25-30 minutes.
- Stir the squash at least twice during the cooking process.
- 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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