Linguine with Butternut Squash

Delicate pasta with roasted squash purée and crispy sage—a simple and elegant dish from Italian cuisine that comes together in just half an hour.

Ingredients

• 350 g Butternut squash
• 3 clove Garlic
• 3 tbsp Olive oil
• 350 g Linguine pasta
• 10 g Sage

Instructions

1. Preheat the oven to 200 °C. Cut the squash into medium-sized pieces and place on a baking sheet together with whole garlic cloves. Drizzle with olive oil and roast for 35–40 minutes until the squash is tender. Season with salt and pepper to taste.
2. In a pot of salted boiling water, cook the pasta according to the package instructions. Drain the pasta, reserving approximately 400 ml of water for the sauce.
3. Blend the hot squash with garlic using an immersion blender with the reserved water until you achieve a smooth purée. Adjust seasoning with salt and pepper to taste.
4. In a skillet with olive oil, sauté the sage leaves for 1–2 minutes until they become crispy. Transfer to a paper towel.
5. Return the pasta to the skillet with the creamy squash sauce and toss well over medium heat until the sauce coats the pasta evenly. Divide among plates and garnish with the crispy sage.