Moroccan BUTTERNUT SQUASH LINGUINE | Vegan | The Pot Thickens

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a tangy flavor while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Roast butternut squash by slicing it in half, removing the seeds, placing it face down on a baking tray, and roasting in an oven at 425 degrees Fahrenheit for about an hour.

Cook linguine in boiling water for about 10 minutes until softened.

In a blender, combine half of the roasted butternut squash, caramelized onions, garlic, and a mixture of turmeric, ginger powder, cinnamon, coriander, cumin seed, black pepper, salt, and lemon juice to make a sauce.

Add a couple of ladles of pasta water from the boiling linguine into the blender to thin the sauce and blend until smooth.

Transfer the blended sauce into a pan, adjusting thickness by cooking down if too thin or adding more water if too thick.

Toss the cooked linguine with the sauce in the pan until well combined.

Plate the linguine and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens