Butternut Squash and Linguine Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1/2 box Dreamfields Linguine
  • 2 teaspoons olive oil
  • 1 tablespoon minced garlic
  • 4 cups butternut squash pieces (about 1-inch pieces)
  • 1/2 cup dry white wine or reduced-sodium, fat free chicken broth
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh sage or 4 teaspoons dried sage
  • 1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
  • Crumbled cooked prosciutto or bacon, optional
  • Additional cheese, optional
  • Toasted chopped walnuts, optional


  1. Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
  2. Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
  3. Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, as desired.


Recipe Yield: Makes 4 to 6 servings.

Nutritional Information Per Serving:

Calories: 304
Calories from fat: 52
Fat: 6 grams
Fiber: 7 grams
Sodium: 213 milligrams
Cholesterol: 7 milligrams
Protein: 9 grams
Carbohydrates: 52 grams