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Linguine With Butternut Squash, Garlic and Olive Oil (Linguine e Butternut Aglio e Olio)

Linguine With Butternut Squash, Garlic and Olive Oil (Linguine e Butternut Aglio e Olio) 4.000

Photo by Marvin Joseph for The Washington Post

Apr 3, 2020

This recipe calls for linguine or bucatini because the sauce is inherently flexible — tender, collapsing strands of garlicky, grated butternut squash cling to short and long noodles alike. If you’re wondering if a snowy pile of Parmesan cheese, grated on the small holes of the box grater, would be nice here also, the answer is yes. (Always!)

For well salted water that tastes like the sea, use 1 to 2 tablespoons of fine sea salt or 2 to 3 tablespoons of Diamond Crystal kosher salt in 4 quarts of water for 1 pound of pasta.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/2 teaspoon fine sea salt, plus more for the pasta water
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated white onion (from 1/2 onion)
  • 2 cups peel, grated butternut squash
  • 2 cloves garlic, grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup torn fresh flat-leaf parsley, plus more for serving
  • 1 pound linguine or bucatini

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Bring a large pot of salted water to a boil.

Combine the oil, onion, squash, garlic, crushed red pepper and salt in a large skillet over medium heat. Cook the squash mixture until softened and fragrant, 12 to 15 minutes. Stir in the parsley and remove from the heat.

Cook the pasta until al dente, about 2 minutes less than the package instructions indicate. Reserve 1 cup of the starchy pasta cooking water and drain the pasta. Add the pasta and 1/4 cup of the pasta water to the squash mixture and toss until the strands are glossy and slick with sauce. (Add more of the reserved pasta water, 1 tablespoon at a time, if needed.) Heat the pasta over medium heat, tossing frequently, until just warmed through, 1 to 3 minutes.

Divide the pasta among 4 bowls, garnish with more fresh parsley and serve.

Correction: An earlier version of this recipe failed to note that the squash should be peeled first and then grated. The recipe has been corrected.

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Recipe Source

From food writer Julia Clancy.

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving: 389

% Daily Values*

Total Fat: 28g 43%

Saturated Fat: 5g 25%

Cholesterol: 24mg 8%

Sodium: 208mg 9%

Total Carbohydrates: 29g 10%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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