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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 1 | tablespoon | sage, fresh, chopped | 3 | cups, cubes | Squash, butternut, 1/2 in dice | 1 | medium (2-1/2\" dia) | Yellow onion, chopped | 2 | cloves | garlic, chopped | 1/8 | teaspoon | red peppers (hot), crushed | 1 | dash | salt, to taste | 1 | dash | pepper, to taste | 2 | cups | broth, Vegetable | 12 | ounces | linguini, whole-wheat, |
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Steps
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Sequence
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Step
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| | 1 | 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. | | 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 (beware of hot steam escaping from the top of the blender), 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 Parmesan/Pecorino and/or smoked salt, if desired. |
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