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Amazing Butternut Squash Linguine Topped With Fried Sage
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Amazing Butternut Squash Linguine Topped With Fried Sage

Prep Time: 20 minutes

Cook Time: 30 minutes

When I first changed my eating habits to a healthier lifestyle I discovered the many delicious uses for butternut squash, which is without a doubt my comfort food. This recipe is relatively simple, healthy and addictive!

Butternut squash linguine with fried sage makes a delicious main dish that goes incredibly well with salad or roasted vegetables. Trust me this is a recipe you will turn to again and again!

 

Ingredients

2 pounds of butternut squash. Peel it, seed it then cut it into ½ inch chunks.

1 medium onion, chopped. I recommend a yellow onion.

1 tablespoon of finely chopped sage

2 tablespoons of olive oil

Salt to taste

1/6 teaspoon of red pepper flake add a bit more if you like a spicier taste

2 cloves of garlic, finely chopped

2 cups of vegetable broth

1 12- ounce package of linguine. You can use fettuccine as well.

Ground pepper to taste

 

Instructions

1.       Put the olive oil in a large skillet over medium heat and let it warm. Once the olive oil is “shimmering” add the chopped sage. Toss the sage in the oil to completely coat it. Wait until the sage is crispy then remove it and place it in a small bowl. Sprinkle it with salt and put it to the side for now.

2.      Add the squash, garlic, red pepper and onion to the large skillet. Season to taste with salt and pepper. Stir occasionally and cook until the onion becomes translucent, this is usually 6 to 10 minutes. Pour in the vegetable broth. Bring to a boil then reduce the heat and simmer the mixture until the butternut squash becomes soft and the broth is reduced by half, this usually happens around the 15 to 20- minute mark.

3.      While you’re waiting for that to finish cooking bring a large pot of salted water to a boil. Add pasta and cook until it is al dente. Before draining take out one cup of pasta cooking water in a cup.

4.      Remove the squash mixture from the heat. Let it cool just slightly. Now pour it into a blender. Be sure to keep the skillet handy. Puree until smooth. Season with salt and pepper to taste.

5.      Now in the skillet combine the squash puree, pasta and ¼ cup of the liquid you took out of the spaghetti pot. Cook over medium heat until the sauce coats all the pasta.

6.      Serve in bowls and top with sage add more pepper and salt if necessary.

Now sit back and savor this delicious dish! Enjoy!

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Leave a Comment

  1. ppenny
    Hi guys! I cannot find the print feature for the recipes. Am I missing it or do you not have one yet? I rely upon sites to have the print option where you don't have to print all the pictures and ads and extraneous stuff that is on the page. Please tell me how to do that, if you have the chance. Thank you! ppenny
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    1. Tammy Marie Rose
      Tammy Marie Rose
      A print button is definately something the website needs to add.
      Log in to reply.
  2. Ronnie
    I bet this recipe would be delicious with acorn squash too. Trying soon. thanks for sharing!
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    1. Tammy Marie Rose
      Tammy Marie Rose
      I have actually made it with acorn squash and it is awesome. I want t try it with summer squash too!
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  3. Veganara
    Veganara
    Voted. This recipe has quite a lot of steps, but sounds amazing, so I will definitely try it out, when I have a bit more time!
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  4. SarahLee
    I tried this recipe last night. it is delicious!!! It is also easy...I know that it may sound strange, but I added a sprinkle of brown sugar at the end..Perfect! This is something I will ne making again! Thank you for sharing!!
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