Creamy Butternut Squash Linguine with Fried Sage

By Bounty & Soul | June 16, 2020

Creamy Butternut Squash Linguine with Fried Sage

Print Recipe
Spiced and creamy butternut squash sauce tossed with whole grain linguine. Top with fried sage and serve with a salad or roasted vegetables.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
  • 2 pound butternut or kabocha squash peeled, seeded, and cut into small 1/2-inch pieces (about 3 cups)
  • 1 medium yellow onion chopped
  • 2 garlic cloves pressed or chopped
  • 1/8 teaspoon red pepper flakes
  • Salt and Pepper
  • 2 cups vegetable broth
  • 12 ounces whole grain linguine or fettucine
  • Optional garnishes: shaved Parmesan, vegan Parmesan cheese or Nut Parm Sprinkle*

*Nut Parm Sprinkle

  • ½ cup raw almonds
  • ½ cup raw cashews
  • ¼ nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp. Salt
  • Add all ingredients to mini processor and process into a fine sprinkle consistency.

Instructions

  • Begin to cook pasta in a large boiling pot of salted water according to package directions. Reserve 1 cup of pasta water before draining. Set aside.
  • Warm the oil in a large skillet over medium heat and ad the sage. Toss to coat with oil and allow it to get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
  • Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook over medium heat, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
  • Add the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
  • Remove the squash mixture from the heat when done and let it cool slightly. Transfer contents to a blender and puree until smooth (beware of hot steam escaping from the top of the blender). Season with salt and pepper.
  • Combine pasta and puree mixture into skillet and 1/4 cup pasta liquid. Cook over medium heat, tossing and adding more pasta water as needed until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
  • Top each serving with fried sage, more black pepper and parmesan or Nut Parm Sprinkle. Serve immediately.

Notes

Recipe from Cookie and Kate.
Nut Parm Sprinkle from Going Vegan For Health