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Roasted Butternut and Blue Cheese Linguini


A delectably roasted butternut linguini with delicious blue cheese. Perfection!

  • Serves: 2-4 |
    2-4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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  • 500 g cubed butternut
  • 1 Tbsp (15 ml) olive oil
  • 2 cloves garlic, sliced
  • salt and pepper to taste
  • ½ packet (250 g) linguini
  • 3 Tbsp (45 ml) butter
  • 8 sage leaves
  • 1 Tbsp (15 ml) Parmesan-infused olive oil
  • 100 g creamy blue cheese, crumbled
  • 50 g pine nuts, toasted in a dry pan
  • salt and pepper to taste

Preheat the oven to 200 °C.

Toss the butternut, olive oil and garlic together and place onto a baking tray. Season to taste and roast for 30–40 minutes.

Place the linguini in salted boiling water about 10 minutes before the butternut is ready and cook until al dente. Drain and keep to one side.

In a large pan, melt the butter and add the sage. Fry until it turns a nutty colour. Remove from the heat and add the drained linguini, roasted butternut, Parmesan oil, blue cheese and pine nuts and gently combine with a pair of tongs.

Season to taste and serve with a fresh rocket salad.