- 1 peeled-2 pound butternut or kabocha squash- seeded, and cut into small 2-inch pieces
- 2 Garlic cloves
- 1 tbsp Sage, fresh
- 1 Yellow onion, medium
- 2 cups Vegetable broth
- 12 oz Linguine or fettucine, whole grain
- Zuchini noodles
Baking & Spices
- 1 8 teaspoon red pepper flakes (up to 1/4 teaspoon
- 1 Black pepper, Freshly ground
- 1 Sea salt and/or kosher salt
Oils & Vinegars
- 2 tbsp Olive oil
- Heat oil in a large (read: 12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with sea salt and set the bowl aside.
- Add squash, onion, garlic and red pepper flakes to skillet. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft and 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 according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid.
- Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender. Reserve the skillet. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste.
- Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta
cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary.
- Serve pasta topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.