FOOD FOR THE SOUL: Creamy Butternut Squash Linguine
Creamy Butternut Squash Linguine
Recipe by CHEF STACEY DOUGAN
INGREDIENTS (Serves 4)
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1⁄2-inch pieces
- (about 3 cups)
- 1 cup yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 1⁄8 teaspoon red pepper flakes (optional)
- Sea salt to taste
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces linguine pasta
1. Heat oil in a large (12-inch) skillet over medium heat. Once the oil is hot, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with sea salt and set the bowl aside.
2. Add squash, onion, garlic and red pepper fl akes to skillet. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft and liquid is reduced by half, about 15 to 20 minutes.
3. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid.
4. Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender. Do not wash skillet. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste.
5. Combine pasta, squash purée and 1⁄4 cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary.
6. Serve pasta topped with fried sage.