Linguine with Lentils and Roasted Butternut Squash

(Serves 4) SF, NF [WF with wheat-free pasta]

With all the possible combinations of legumes, vegetables, and herbs, pasta recipes are a reliable inspiration for quick, delicious meals. Adapted from Vegan on the Cheap by Robin Robertson (Houghton Mifflin Harcourt).


  • 1/2 cup dry brown or green lentils, picked over, rinsed, and drained
  • 1 medium butternut squash, peeled, halved, and seeded
  • Salt and black pepper
  • 2 tbsp olive oil, plus more for roasting squash
  • 1/2 cup yellow onion, minced (1 small onion)
  • 4 garlic cloves, minced
  • 2 tsp crumbled dried sage
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 cup vegetable stock
  • 12 oz linguine


  1. Bring a medium saucepan of salted water to boil over high heat. Add the lentils and return water to a boil, then reduce heat to low. Cover and cook lentils until tender, about 45 minutes. Drain and set aside.
  2. As the lentils cook, preheat the oven to 400°F. Lightly oil a 9×13-inch baking pan and set aside. Cut the squash into 1/2-inch dice—approximately 4 cups—spread it in the prepared pan as a single layer. Drizzle with a small amount of oil and season with salt and pepper to taste. Roast until tender, stirring once halfway through to turn the squash, about 30 minutes. Set aside.
  3. Heat the 2 tbsp of oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the sage, tomatoes, and the cooked lentils. Stir in the stock and season with salt and pepper to taste. Simmer to blend the flavors, about 5 minutes. Stir in the roasted squash and keep warm over low heat, adding a bit more broth or water as needed for a more sauce-like texture. For a creamier sauce, use an immersion blender to blend a portion of the lentil mixture.
  4. In a large pot of boiling salted water, cook the linguine according to package directions, stirring occasionally. Drain the pasta and return to the pot. Add in the lentil-squash mixture and toss gently to combine. Serve hot.