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Slow Cooker Butternut Squash Linguine
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Slow Cooker Butternut Squash Linguine

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 461kcal

Ingredients

  • 3 pounds butternut squash
  • 1/2 small onion
  • 3 cloves garlic
  • 2 cups vegetable broth
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream for later, optional
  • 18 oz packaged refrigerated linguine pasta

Instructions

  • Microwave squash for 3-4 minutes and let cool enough to handle (optional, but makes it easier to peel and cut)
  • Using a vegetable peeler or a knife, remove outer skin
  • Cut off each end and then cut in half width-wise
  • Cut each of those halves in half again lengthwise and remove all seeds
  • Cut in large 2-inch cubes/chunks and place in crock
  • Remove skin and ends from onion and cut into several large chunks, place in crock
  • Add remaining ingredients to slow cooker except for cream and pasta
  • Cook on high for 3-4 hours or low for 6-8 or until vegetables are very tender
  • Use either an immersion blender or very carefully transfer in batches to a blender and blend until smooth (you may need to add 2-4 tablespoons of additional broth or water to get to desired consistency)
  • Stir in cream
  • Add additional salt and pepper to taste and return to crock on high heat
  • Add pasta and let cook for 10-15 minutes or until tender

Notes

I cooked this on high for 4 hours in a 4 quart slow cooker
Be VERY careful when blending sauce as it will be very hot

Nutrition

Calories: 461kcal | Carbohydrates: 92g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 525mg | Potassium: 1014mg | Fiber: 7g | Sugar: 8g | Vitamin A: 24420IU | Vitamin C: 48.8mg | Calcium: 138mg | Iron: 2.7mg