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
- 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.
- 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.
- In the meantime, cook linguine according to directions.
- Once the squash mixture is done cooing, puree it in a high-power blender or food processor until smooth.
- 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.
- Chop fried sage and sprinkle into the mixture. Add salt and pepper to taste. Serve immediately.