Lingune with Butternut Squash

This is a recipe I sort of invented after having tried some butternut squash stuffed ravioli once upon a time.  This is way easier to make than ravioli!  And it's vegetarian (vegan if you leave off the cheese).  Some of the  measurements are approximate, since I really don't measure when I cook every day foods.

1 medium-sized butternut squash
1 lb lingune (1 lb uncooked)
1 onion, diced
2 to 4 Tbsp capers
fresh basil (if it's available)
approx. 1/4 C olive oil

Cut the squash in half lengthwise, and remove the seeds.  In a glass baking dish, place the squash skin-side up, and pour over boiling water to just come up about one inch up the side of the squash.  Place in a pre-heated 350 degree oven for one hour.

Cook lingune according to package directions.  Try to time it so that the squash is done a few minutes before the linguine is done.  This will allow time once the squash is cooked to scoop out the squash into a large serving bowl. Add the onion and basil.

Once the linguine is cooked, drain and toss with the squash mix and then add all back to the linguine cooking pot.  Heat them together for a few minutes 'til it's all hot.  Put it all back to the serving bowl, and add olive oil and capers.  Serve with parmesan cheese.

This is a great main dish for 3 or 4 people, or a  nice side dish for 5 or 6.

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