Butternut Squash and Pumpkin Seed Linguine with Mint Cream Sauce

Tender butternut squash and homemade mint cream sauce are draped over linguine and peppered with pumpkin seeds in this weeknight pasta dish.

• Preparation Time: 15 mins
• Cooking Time: 42 mins
• Total Time: 57 mins
• Calories: 637 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (16 ounce) package linguine pasta
• 1 teaspoon dried sage
• ½ cup chopped fresh mint
• 1 cup hulled pumpkin seeds
• 1 butternut squash, peeled and cubed
• 1 (15 ounce) can chicken stock
• 5 ½ tablespoons heavy whipping cream, or more to taste
• 4 (1/2 inch) cubes crumbled feta cheese, or more to taste (Optional)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

Step 2

Heat a large saucepan over medium heat. Add oil and garlic; cook and stir until fragrant, about 2 minutes. Stir in onion; cook until soft, 5 to 7 minutes. Toss in butternut squash; cook until edges brown, about 5 minutes. Pour in chicken stock; cook sauce until butternut squash is tender but not soft enough to mash, 10 to 15 minutes.

Step 3

Transfer butternut squash to a separate dish and cover. Continue cooking the sauce until liquid is reduced by half, about 15 minutes.

Step 4

Incorporate mint, heavy cream, butter, and sage into sauce. Cook until liquid is reduced by half and sauce is thickened to your liking, 5 to 8 minutes.

Step 5

Heat a separate skillet over medium heat. Add pumpkin seeds. Cook, stirring constantly, until puffed and slightly brown, 4 to 5 minutes. Arrange linguine on a serving plate; place butternut squash on top and drizzle sauce, pumpkin seeds, and feta cheese on top.