Linguine with roasted butternut squash sauce – Augusta Health

Ingredients

• 1 medium butternut squash (about 2 pounds), split and seeded
• 2 tablespoons olive oil, divided
• Freshly ground black pepper to taste
• 12 ounces whole-wheat linguine or other pasta
• 1 1/2 cups reduced-sodium vegetable broth
• 8 sage leaves, cut into thin strips
• 1/4 cup diced yellow onion
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 tablespoon cider vinegar
• 1/8 teaspoon ground nutmeg
• Parmesan cheese (optional and not included in analysis)