Ingredients
- 2 tbsp oil olive, coconut, etc.
- 2 lb butternut squash peeled, seeded, and cut into ½ inch pieces
- 1 white/yellow onion chopped
- 2 garlic cloves minced
- 2 cups vegetable broth
- 1 tsp dried sage
- Salt and pepper to taste
- Red pepper flakes optional
- 12 ounces whole wheat pasta
Instructions
- Cook the pasta according to the box’s directions. Make sure to reserve 1 cup pasta water before draining.
- Warm the oil in a large skillet over medium heat. Add the squash, onion, garlic, sage, and red pepper flakes to the skillet. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
- Once the squash mixture is done cooking, transfer it to a blender, and purée until smooth (beware of hot steam escaping from the top of the blender).
- Back in the skillet, combine the pasta, squash purée and ¼ cup pasta water. Toss together, adding more water as needed, until the sauce coats the pasta.