September 5, 2011

Taste of Home Roasted Butternut Linguine

  My two boys love any type of vegetable that I put on their plates. Oftentimes they will eat all their vegetables and not touch the main dish. I have been trying to introduce them to as many type of fruits and vegetables that I can find at my local stores Most have been a hit, some not so much, but I keep trying. Greens are particularly liked by the members of my family, especially my husband. I was excited when the august/September issue of Taste of Home magazine had a recipe for Roasted Butternut Linguine, which included mustard greens, a favorite of my household

This recipe has 9 ingredients and takes approximately 15 minutes of prep and 45 minutes of baking. The original recipe uses Swiss chard, which I was unable to find at any of my local grocery stores. Therefore I substituted mustard greens. I found that it took only approximately 40 minutes to roast the onions and squash, not the 45-50 minutes stated in the recipe. I followed the remainder of the recipe as stated.

I really enjoyed the roasted butternut squash and onions in this recipe, it gave the dish a pleasant, sweet undertone. My husband thoroughly enjoyed the mustard greens, and my kids enjoyed the whole dish. I appreciated that the dish went together very quickly, with the oven doing most of the work. A delicious, quick recipe, which is a great way to get more vegetables.

For the recipe go to Taste of Home Roasted Butternut Linguine.

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