Creamy Vegan Butternut Squash Linguine

Heat oil in a large skillet, then coat the pan with sage. Let the sage get crispy, then move it to a bowl and sprinkle lightly with salt. • 2 Tbsp olive oil
• 1 Tbsp chopped sage
• Sprinkle of salt
Add squash, onion, garlic, and red pepper flakes. Season with salt and pepper. Cook 8 - 10 minutes. • 2 lb butternut squash, cut into 1/2 in pieces
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1/8 tsp red pepper flakes
• Sprinkles of salt and pepper
Add broth, bring to boil, then simmer 15 to 20 minutes. • 2 cups vegetable broth
Meanwhille, cook the pasta. Reserve 1 cup of the cooking liquid. • 12 ounces linguine
Remove squash mixture from heat and let it cool. Purée it in a blender until smooth, then season with salt and pepper. • Salt and pepper
Combine pasta, sqaush purée, and leftover cooking liquid in skillet and cook over medium heat, about 2 minutes. Season as necessary. • Salt and pepper?
Serve pasta topped with sage.