Recipe: Creamy Butternut Squash Linguine

Ingredients

2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
2 pounds butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces
1 medium yellow onion, chopped
2 cloves garlic
⅛ teaspoon red pepper flakes
Salt
Freshly ground black pepper
2 cups vegetable broth

1. Heat olive oil in a large skillet over medium heat and add the sage until crispy, then set aside.
2. In the same skillet, add the squash, onion, garlic, and red pepper flakes, seasoning with salt and pepper, and cook until the onion is translucent.
3. Add vegetable broth, bring to a boil, then simmer until the squash is soft and the liquid reduces.
4. Meanwhile, cook the pasta in salted water until al dente, reserving 1 cup of cooking water before draining.
5. Blend the cooked squash mixture until smooth, then return to the skillet with the pasta and a bit of reserved cooking water.
6. Toss until the sauce coats the pasta, adjusting with more cooking water if necessary.
7. Serve topped with fried sage and optional garnishes.

Servings

Calories

250

Total fat

Total carbohydrates

38g

Total protein

Sodium

300mg

Cholesterol

0mg