Brownifer Bites: Creamy Butternut Squash Linguine

Thursday, May 11, 2017

Creamy Butternut Squash Linguine

Jen was in the kitchen again last night!  This is a recipe I found online, this is the second time I've made it and we just love it.  Disclaimer:  I hate squash.  And I love this pasta!

This can be made vegetarian or vegan, totally up to you.  I made one plate vegan with no cheese and ate a little more with cheese .... I prefer vegetarian honestly :-)

So here ya go!


  • 2 tablespoons olive oil (or butter if you prefer)
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups) - I use 1/2 of a large butternut squash - freeze the other half to make another batch later!
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, pressed or chopped
  • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
  • Salt
  • Freshly ground black pepper
  • 2 cups vegetable broth
  • 12 ounces whole grain linguine or fettucine
  • Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt


  1. Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
  2. Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
  3. In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining. (I've never actually had to use the extra water - but you never know)
  4. Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing. I add a pinch of cumin during this stage - always makes the flavor pop!
  5. In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
  6. Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
Thing #2 is adventurous with food, he tried this and loved it!  It's probably a bit spicy for the younger littles, but we could always leave the pepper flakes out and see if they would eat it!?  Maybe they would believe it was cheese....hmmm......

I found this recipe online, so I want to share the link here to give credit where credit is due!

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