Creamy Butternut Squash Linguine

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Creamy butternut squash linguine is a pasta dish made with a creamy sauce made from butternut squash. The butternut squash is cooked until soft and blended with cream, garlic, parmesan cheese, and a pinch of nutmeg to create a rich and velvety sauce.

The linguine is cooked to al dente and then tossed in the sauce, along with some cooked spinach, to create a delicious and satisfying meal. It’s a perfect fall or winter dish, and a great way to enjoy the seasonal flavor of butternut squash.

Ingredients

1/2 Butternut Squash3 Handful LinguineOlive Oil3/4 Tbsp Dried Sage (or fresh sage)2 Tbsp Flakey Salt1/2 Tbsp Pepper1/2 Tbsp Garlic Granules1 Onion2 Garlic Cloves1/2 Cup leftover pasta water2 Tbsp Nutritional Yeast

Method

1. Cut up the butternut squash into cubes and boil for 20 minutes2. Using a nonstick pan sauté the diced onion and garlic until brown3. Drain the water from the butternut squash and mix in a drizzle of olive oil with flakey salt, pepper and garlic granules4. Boil the linguine according to the packet instructions until al dente and save a cup of pasta water to add in the pasta for extra creaminess5. Mix in the butternut squash mixture with the sautéed onion and garlic and keep stirring for 3 minutes6. Transfer to a blender adding nutritional yeast for that cheesiness and few spoons of pasta water. If you feel the consistency is still too thick add as much as you think to make it more saucy7. Transfer the sauce back onto the the nonstick pan adding the linguine and pasta water mixing well. Add any additional fresh sage for garnish