Jul 09 2026
Restaurants›Town›Squash Ragu Linguine Recipe

Squash Ragu Linguine Recipe

Inspired by Town
Time1h
Serves4

TOASTED PUMPKIN SEEDS / ROSEMARY PANGRIATATA / PARMESAN

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Ingredients

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Pasta

Squash Ragu

Toasted Pumpkin Seeds

Rosemary Pangrattato

Topping

Method

Pasta Preparation

  1. 1

    Cook the Pasta

    Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Squash Ragu

  1. 2

    Cook the Ragu

    In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent. Stir in garlic, carrot, and celery, cooking for 5 minutes. Add diced butternut squash, vegetable broth, canned tomatoes, oregano, salt, and pepper. Simmer for 20-25 minutes until squash is tender.

Toasted Pumpkin Seeds

  1. 3

    Toast the Pumpkin Seeds

    In a small pan, heat olive oil over medium heat. Add pumpkin seeds and salt, toasting until they pop and are golden brown, about 5-7 minutes. Remove from heat and set aside.

Rosemary Pangrattato

  1. 4

    Make Pangrattato

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Stir in breadcrumbs, fresh rosemary, and salt. Cook until golden and crispy, about 5 minutes. Remove from heat and set aside.

Combine and Serve

  1. 5

    Combine Everything

    In a large bowl, toss the cooked linguine with the squash ragu, adding reserved pasta water as needed to loosen the sauce. Serve topped with toasted pumpkin seeds, rosemary pangrattato, and a generous sprinkle of grated Parmesan cheese.

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