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Creamy Butternut Squash Linguine with Fried Sage

by | September 23, 2018

Spicy and creamy butternut squash sauce tossed with linguine. Top with fried sage for a comforting fall dish. I love the rich creaminess of the squash and sweet peppery flavor from the sage. My kids actually devoured this (they’re heartbreakingly picky).

Recipe yields 4 servings.

Butternut Squash Linguine Recipe

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • ¼  teaspoon red pepper flakes
  • Salt and Pepper
  • 2 cups vegetable broth
  • 12 ounces linguine
Butternut Squash

INSTRUCTIONS

Warm oil in a large skillet over medium heat. Add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle with salt.
Add squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. 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.
In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Save 1 cup of the pasta cooking water before draining.
Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender. Purée the mixture until smooth, season with salt and pepper. In the skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if needed.
Serve the pasta topped with fried sage.

Delicioso!! Share your favorite butternut squash recipe in the comments! 

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Julie Nealon

Associate Editor, New York USA | Contactable via [email protected]

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