Rich Butternut Squash Linguine

Remember a few days back when I talked about cooking squash everything? Yup, I can't be stopped. But it has paid off. This is a totally different squash vibe... Rich, creamy, delicious, linguine.

Pasta, I heart you. 

This is a perfect winter recipe. It's so comforting for those cold and gloomy days. And unlike most comfort food, totally guilt-free. Let's get to it, people...

Serving Size: 4

What You'll Need:

  • 1 large butternut squash, peeled, seeded, & quartered 
  • 2 tablespoons coconut oil
  • 10 leaves fresh sage
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 2 cups vegetable broth
  • 8oz. linguine pasta
  • salt & pepper to taste


  1. In a large skillet, heat 1 1/2 tbsp oil over medium. Add squash, onion, and garlic. Cook for 10 minutes, stirring occasionally. Add vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until squash is soft and most of the liquid has been absorbed, about 18-20 minutes.
  2. In a medium skillet, heat 1/2 tbsp oil over medium. Add sage leaves and fry for 2-3 minutes or until dark green. Remove and place on a paper towel. Sprinkle with salt and set aside. 
  3. In the meantime, cook linguine according to directions.
  4. Once the squash mixture is done cooing, puree it in a high-power blender or food processor until smooth.
  5. Combine cooked pasta and puree'd squash mix in the skillet. Continue to stir and cook until well combined. You can add more vegetable broth to achieve your desired consistency.
  6. Chop fried sage and sprinkle into the mixture. Add salt and pepper to taste. Serve immediately. 
pastaCortney SeaverComment