Butternut Squash Linguine with Fried Sage

Posted by on Mar 7, 2014 in Entrees | One Comment



*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

Source: Cookie + Kate, adapted from Bon Appetit | Serves: 4 Large Servings | Print Recipe

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve pasta topped with fried sage, more black pepper and shaved Parm.

1 Comment

  1. Katrina @ Warm Vanilla Sugar
    March 8, 2014

    This sounds dreamy!! love this recipe!


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