Name: Creamy (vegan!) Butternut Squash Linguine with Fried Sage
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon finely chopped fresh 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 (up to 1/4 teaspoon for spicier pasta sauce); Salt; Freshly ground black pepper; 2 cups vegetable broth; 12 ounces whole grain linguine or fettucine; Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt