Butternut Squash Linguine with Fried Sage Recipe

Vegan friendly weight loss recipe

Craving something spicy and creamy without the extra calories? This vegan-friendly Butternut Squash Linguine with Fried Sage recipe is the perfect way to satisfy your taste buds. With a creamy yet creamless butternut squash sauce tossed with whole grain linguine, this dinner dish is sure to please the whole family. Serve with a light salad or roasted veggies to add a little extra flavor to the meal!

Ingredients you need:

  • 2 Tbsp olive oil
  • 1 tbsp finely chopped fresh sage
  • 2 lb butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • ⅛-¼ teaspoon red pepper flakes (spice to your taste)
  • Pink Himalayan salt
  • Freshly ground black pepper
  • 2 cups vegetable broth
  • 12 ounces whole grain linguine or fettuccine
  • Optional additional garnishes: shaved Parmesan

Butternut Squash Linguine

Directions:

  1. Warm the oil in a large skillet over medium heat. Once the oil is hot, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
  2. Add the squash, onion, garlic and red pepper flakes to the skillet. Season with pink salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the vegetable 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.
  3. 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. Reserve 1 cup of the pasta cooking water before draining.
  4. 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, but keep the skillet handy. Purée the mixture until smooth with a blender (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
  5. In the reserved 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 necessary.
  6. Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan, if desired.

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