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Linguine with Brown Butter Sage and Butternut Squash - Gregg Prawdzick

Serves 4-6 people

This is a classic marriage of sage and butternut squash. The pancetta (optional) takes it to another dimension. This is a rich and hearty pasta dish, great for a cold and rainy day.

½ medium or 1 small butternut squash, medium dice

4 oz diced pancetta

3 tbsp butter

2 tbsp chopped sage

2 oz shaved pecorino or asiago cheese

8 oz linguine

½ cup pasta water

sweet and fruity extra virgin olive oil for garnish

Salt and pepper to taste


Be very careful when dicing hard squashes. Use a sturdy and sharp chefs knife and a solid surface on which to dice. Begin by using a solid vegetable peeler to remove the outer skin, then use to knife to dice ½ inch cubes.

Dice the pancetta into similar size pieces.

Use a vegetable peeler to shave the cheese at the last minute to garnish the pasta.


Follow cooking instructions for linguine, drain and set aside.

Add pancetta to large, medium hot sauté pan and remove with slotted spoon when browned.

To the same pan with pancetta fat, add butternut squash and sauté until browned on each side. Remove with slotted spoon and set aside.

Add butter and allow to brown. Quickly follow with the sage and sauté for 15 seconds before returning the squash to the pan.

Follow the squash with the pasta and pasta water and toss until pasta is reheated and sauce begins to tighten. Add salt and pepper to taste.

Plate pasta and garnish liberally with extra virgin olive oil, pancetta and cheese shavings.