Creamy Butternut Squash Linguine

With the recent arrival of the stunning new Deep Teal collection from Le Creuset we thought we would treat you to some Le Creuset recipes, the first having been a divine sweet baked apple recipe made in the beautiful Le Creuset Stoneware Deep Teal Petite Casseroles (click here for the recipe), and this being a tasty savoury recipe made in the beautiful Deep Teal Shallow Casserole (other colours and sizes available here).

This velvety, creamy Butternut Squash Linguine is the perfect autumnal dish. Rich and delicious, this is a meal which is the ultimate midweek comfort. Look for squash that is naturally sweet in flavour and smooth in texture for this recipe, avoiding anything too fibrous. And if you haven’t got any fresh pasta, you can use dried cooked pasta instead. If you’re not a pasta fan, spiralized vegetables work well as an alternative.

With only 5-10 minutes preparation time, and 35 minutes cooking time, this flavoursome dish will impress your diners when time is of the essence. Serve alongside seasonal greens or a winter salad - bitter kale works perfectly with the rich, creamy sauce.

Creamy Butternut Squash Linguine - Serves 6

Ingredients

• 750g butternut squash, diced
• 1 white onion, roughly chopped
• 2 garlic cloves, peeled
• 2 sage leaves
• 5 thyme sprigs, leaves picked
• ½ teaspoon ground nutmeg
• Sea salt and cracked black pepper
• 1 tablespoon oil
• 400ml vegetable stock, warm
• 180ml double cream
• 50g Parmesan cheese
• 500g fresh linguine 
• Fresh parsley, roughly chopped to serve

Method

1. Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4
2. Place the diced butternut squash in the Signature Cast Iron Shallow Casserole along with the onion, garlic, sage, thyme and nutmeg. Season with salt and pepper before drizzling over the oil
3. Give all the ingredients a toss in the oil and then roast in the preheated oven for 20 minutes. After this time, turn the butternut squash and continue to roast for a further 10 minutes (you don’t want to colour the squash, rather just soften)
4. Once the squash is cooked through, remove from the oven and spoon into a blender. Add the stock, cream and Parmesan before blitzing into a smooth, silky sauce
5. Return the sauce to the casserole and place over a medium to low heat. Add the fresh pasta and warm through until the pasta is cooked - this will take 3-5 minutes. If the sauce is a little thick, add a splash of warm water
6. Finish with the roughly chopped parsley

We are sure that this dish will go down a treat, especially served in the stunning Le Creuset Cast Iron Shallow Casserole in Deep Teal - find it here alongside other beautiful items in the Deep Teal Collection; combining the calming properties of blue with the renewal qualities of green, Deep Teal is a revitalising and rejuvenating shade. As shades of blue continue to lead interior trends, this darker, rich hue embodies an inviting atmosphere in the home encouraging relaxation. Enjoy.

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