| 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. |