Recipe Name Creamy Vegan Butternut Squash Linguine with Fried Sage Submitted by service learning Recipe Description Creamy Vegan Butternut Squash Linguine with Fried Sage Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure 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, Steps Sequence Step 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.