Roasted Squash Alfredo Linguine
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Roasted Squash Alfredo Linguine

Roasted Squash Alfredo Linguine

with Ricotta and Fried Sage

The ultimate veggie-based comfort food for when your soul needs a little boost! This creamy, luscious pasta dish is filled with roasted butternut squash, cream and ricotta that clings to delightfully fresh linguine! Top it all off with some toasted almonds and fried sage and dinner is served!

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Ricotta Cheese

(Contains Milk)

227 g

Fresh Linguine

(Contains Egg, Wheat)

680 g

Butternut Squash, cubes

7 g


50 g


2 unit

Garlic, cloves

56 g

Baby Spinach

28 g

Almonds, sliced

(Contains Tree nuts)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL


(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1060 kcal
Fat57 g
Saturated Fat21 g
Carbohydrate112 g
Sugar22 g
Dietary Fiber11 g
Protein30 g
Cholesterol140 mg
Sodium1120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel


Roast squash

Before starting, preheat the oven to 475˚F. Wash and dry all produce. Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.


While squash roasts, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While almonds toast, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Strip sage leaves from stems.

Pan-fry sage

Heat the same pan over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then sage. Pan-fry, flipping occasionally, until bubbling stops, 2-3 min. Transfer sage to a paper towel-lined plate. Season with salt.

Cook linguine

While sage pan-fries, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

Make sauce

Heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until shallots soften, 2-3 min. Add spinach. Season with garlic salt and pepper. Cook, stirring often, until spinach wilts, 1-2 min. Add reserved pasta water, cream and ricotta. Stir to combine. Remove the pan from heat.

Finish and serve

Add squash and sauce to the pot with linguine. Toss to combine. Divide linguine between bowls. Sprinkle with Parmesan and almonds. Tear fried sage over top.