Creamy Butternut Squash Linguine with Fried Sage – FRESHFARM

Ingredients

• 2 medium sized butternut squash (2lbs), peeled and cubed
• 5 cloves of garlic, finely diced
• 1⁄2 bunch parsley leaves, finely chopped (save the stems for the stock)
• olive oil
• salt and pepper
• 1 Tbsp sage leaves, finely chopped
• 12 oz whole grain linguine or fettuccine
• for the vegetable stock: 2 onions, diced
• 2 large carrots, shredded
• 3 stalks of celery, shredded or finely chopped
• 4 cups water
• optional: 1⁄2 cup cashews to add protein and to keep it vegan
• parmesan cheese
• red pepper flakes
• nutritional yeast