*I’m in Austin this week for SXSW Interactive. I’m presenting on Tuesday (gulp) and will be spending the next few days impersonating a sweaty, nervous taco-eating hot mess. Your thoughts and prayers are appreciated.*
Comfort food for the soul. As soon as I saw this recipe on Cookie + Kate, I knew it was exactly how I wanted to spend the waning days of winter (IF ONLY). I love that it’s creamy and yet vegan, I love the brightness of it, I love that it’s carbs. I’m saying yes to the dress.
Butternut Squash Linguine with Fried Sage
2 Tablespoons of olive oil
1 Tablespoon of finely chopped fresh sage
2 Pounds of butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 Medium yellow onion, chopped
2 Garlic cloves, pressed or chopped
⅛ Teaspoon red pepper flakes (spice as desired)
Sea salt and/or kosher salt
Freshly ground black pepper
2 Cups of vegetable/chicken broth
12 Ounces of whole grain linguine or fettucine
- Heat oil in a large 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, 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 Parm.