Creamy (vegan!) Butternut Squash Linguine with Fried Sage

Renee: "Flavorful + easy to make. Next time I will triple…" Read More


  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh sage (finely)
  • 2 pounds butternut squash (peeled, seeded, and cut into small ½-inch pieces, about 3 cups)
  • 1 yellow onion (medium, chopped)
  • 2 garlic cloves (pressed or chopped)
  • 1/8 teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
  • salt
  • freshly ground black pepper
  • 2 cups vegetable broth
  • 12 ounces fettucine (or whole grain linguine)
  • shaved Parmesan
  • smoked salt
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    Peggy a year ago
    The fried sage is delicious, but otherwise the dish is too one-note with the butternut squash. It needs a protein, but I’m not sure what.
    Renee a year ago
    Flavorful + easy to make. Next time I will triple the crispy sage - the crunch was great as a topping. Would be great with fried pancetta, but we enjoyed the vegetarian version as written.
    Lauren a year ago
    It is good, I added a little more spice but I think it is missing something but I can't put my fingure on it.
    Reina Torres a year ago
    Whoa ! I was actually very impressed with the consistency and the flavor combinations, I added extra chili pepper flakes because of preference and it was amazing! The crispy sage over the pasta added such a Precise taste that brought all flavors together perfectly . I’m so doing this again
    Adriana D. 2 years ago
    Delicious! Put time aside to peel the squash but otherwise is a great dish , definitely will do it again
    Cesar A. 2 years ago
    I don’t cook often so this was out of my comfort zone but it turned out amazing! I kept it exactly how the recipe says it can be made. Healthy and yummy :)
    wanda kelley 2 years ago
    easy. great and creamy. i did not have fresh sage, so i put a little dried sage in with the onion. I'll definitely make this again..
    Emily Mueller 2 years ago
    Made this with kabocha instead of butternut squash because it was more readily available in my area. Requires a lot more liquid when cooking with kabocha because it really absorbs the liquid quickly. Ended up being a thick puree more than a typical sauce, which I enjoyed but my husband was so-so about. I also browned the onions and garlic before adding the kabocha to the pan.
    Yvonne 2 years ago
    It was surpassingly delicious! Absolutely curbed my craving for a creamy thick sauce. I used edamame noodles (from Costco) to further add some nutritional value and fresh shrimp for some protein. I would add more chili powder to the sauce if you want more of a spicy zing to the sauce as I do. Will absolutely make again!