Butternut Squash Linguine with Fried Sage
The last two recipes I shared with you ladies were two items that were very rich in their own. One, was incredibly sweet, and the other was a dish that would remind you of your mothers cooking. Today, I have something a little different than usual. It’s a vegan dish! Before you grab your pitchforks, just take knee and listen to me. Regardless of what you think, Vegan food is good for you. It may not have any meat or animal products, leaving out things like protein sources, but there are an incredible amount of people who have chosen to make this their lifestyle, and I respect that greatly. So today, I want to accommodate those who have taken such a leap. I tried this Butternut Squash Linguine yesterday, and I thought it actually was pretty good. It tastes a little different, and it might take you some time to get used to. But it’s not the worst. So here is recipe. Let’s start with what you’ll need
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha 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 (up to ¼ teaspoon for spicier pasta sauce)
- Sea salt and/or kosher salt
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettucine
- Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt
- Heat oil in a large skillet. Once the oil is shimmering, add the sage, and toss it around till it coats. Make sure the sage is crispy before you do the next step. Also make sure to sprinkle it slight with sea salt.
- Next you’re going to want to add squash, onion, garlic and red pepper flakes to skillet. Season with salt and pepper. Cook until onion is translucent, no more than 10 min. Boil the mixture and bring the heat down, so the squash can simmer. 15 to 20 minutes.
- While you’re waiting for that, boil a large pot of water with salt in it for the noodles.
- Once the squash mixture is done, let it cool slightly. Transfer it from a 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.
- Serve pasta topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
You can make this even if you are not a vegan. If you’re thinking that the second you eat something Vegan you become sensitive and a hipster, well then you’re probably right. That being said, nothing should stop you from trying something new and being adventurous. So give it a go! Thanks again, ladies. I really appreciate you reading my posts. It means the world to me. See you next time!