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Butternut Squash Parmesan with Linguine

Yield: 6 servings 1x
Prep: 20 minsCook: 20 minsTotal: 40 minutes



  1. Cook linguine, rinse under cold water and set aside.
  2. Preheat oven to 350 degrees F.
  3. Peel whole squash and cut off whole neck of squash, leaving bulb base with seeds. Remove seeds and use bottom half for the sauce, see recipe here.
  4. Make sauce according to this recipe.
  5. Take the remaining neck and slice into 18 even slices. Rinse and set aside.
  6. Lay out three bowls for breading. Place flour in one, eggs in milk in a second and bread crumbs in a third.
  7. Heat enough oil in a heavy bottomed fry pan, such as a cast iron skillet, to about half way up pan. Use a candy thermometer and get temperature to 325 degrees F and hold at that temperature.
  8. Shake off water from squash and dip in flour. Shake off flour by tapping against bowl and then dip in the egg mixture. Finally place in bread crumbs and press to coat.
  9. Fry in two or three batches for 3-4 minutes until golden brown and cooked through. Drain on paper towels and salt lightly.
  10. Place three per serving in a 9×13-inch pan or dish with a total of six portions.
  11. Divided the Parmesan between the tops of each.
  12. Divide 1½ cups of the heated sauce between the tops of each.
  13. Divide the mozzarella between the tops of each.
  14. Place in oven and heat just long enough to melt the cheese, about 5-10 minutes.
  15. While cheese is melting, reheat linguine in hot water.
  16. To serve, place a portion of linguine and Butternut Squash Parmesan on a plate and top with additional Butternut Squash Pasta Sauce.

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Prep and cook times listed does not include time to prepare the sauce – see that recipe here.

© Author: A Family Feast
Cuisine: Italian Method: Baked