Description
“How is this so creamy if you didn’t add cream?” your family will ask. The secret is simmered, puréed butternut squash paired with flavorful onions and garlic and fragrant sage. The alfredo sauce is great as is, but if you want to jazz it up even more, consider adding a handful or two of crushed walnuts for texture, Brussels sprouts roasted on the side and tossed in at the last minute, or sliced spicy Italian sausage.
Ingredients
- 2 Tablespoons Olive Oil
- 4 cups Butternut Squash, Peeled, Seeded, And Diced Into 1/2-inch Pieces (about 2 1/2 Pounds)
- 1 Medium Yellow Onion, Diced Small
- 3 cloves Garlic, Minced
- ¼ teaspoons Crushed Red Pepper Flakes
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 3 cups Vegetable Broth
- 1 box (16 Oz. Size) Linguine Pasta
- 1 Tablespoon Chopped Fresh Sage
- Parmesan Cheese, For Garnish (optional)
Preparation
Heat oil over medium heat in a large skillet.
Once oil is hot, add the squash, onion, garlic, red pepper flakes, salt, and black pepper, and cook, stirring occasionally, for 8–10 minutes, or until onion is becoming translucent.
Add broth and bring mixture to a boil over medium-high heat. Once boiling, reduce heat and simmer for 15–20 minutes. The squash should be soft, and the broth should be reduced by half.
While the squash is cooking, bring a large pot of water to a boil and cook the linguine according to package directions. Drain and reserve 1/4 cup cooking liquid.
When the squash is done cooking, remove from the heat, and after a minute or so of cooling, transfer it to the jar of a blender and purée until smooth. Taste and add extra seasonings as desired.
Toss cooked pasta with the butternut sauce, adding in the chopped sage; if the mixture seems too thick, add some of the pasta cooking liquid. Heat the coated pasta over medium heat for a couple of minutes until the pasta is piping hot.
Serve with Parmesan if desired, and add optional garnishes like walnuts, roasted Brussels sprouts, Italian sausage slices, et cetera, for added texture and flavor.
