- 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)
- freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces fettucine (or whole grain linguine)
- shaved parmesan
- smoked salt
Peggy 3 months 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 6 months 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 9 months 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 10 months 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. a year ago
Delicious! Put time aside to peel the squash but otherwise is a great dish , definitely will do it again
Cesar A. a year 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 a year 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!