Creamy Butternut Squash Linguine with Fried Sage
Spicy and creamy butternut squash sauce tossed with linguine
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freshfarm.org.
Cooking tools:
- Blender
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Pot
- Colander
- Ladle
- Spoon
- Chef's knife
- Cutting board
- Peeler
- Kitchen towel
Ingredients
- 2 medium sized butternut squash (2lbs)
- 5 cloves of garlic, finely diced
- 1⁄2 bunch parsley leaves, finely chopped (save the stems for the stock)
- 1 Tbsp sage leaves, finely chopped
- 12 oz whole grain linguine or fettuccine
- olive oil
- salt
- pepper
- 2 onions, diced
- 2 large carrots, shredded
- 3 stalks of celery, shredded or finely chopped
- 4 cups water
- 1/2 cup cashews to add protein and to keep it vegan
- parmesan cheese
- red pepper flakes
- nutritional yeast
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