2 tbsp olive oil
1 tbsp finely chopped fresh sage
2 pounds butternut squash, cut into 1/2 inch pieces (about 3 cups)
1 medium onion, chopped
2 garlic cloves, chopped
1/8 tsp crushed red pepper flakes (1/4 tsp if you're feeling spicy)
salt and pepper to taste
2 cups vegetable broth
12 oz cooked pasta
optional: shaved parmesan to garnish
Warm the olive oil in a large skillet over medium heat.
Once it's hot, add the chopped sage and stir to coat it in the oil.
Let the sage get nice and crispy, then transfer it to a bowl and sprinkle it lightly with salt. Set aside.
Add the squash, onion, garlic, and red pepper flakes to the skillet.
Season with salt and pepper.
Cook until the onion is translucent, stirring occasionally.
Add the broth.
Bring the mixture to a boil, then reduce to a simmer and cook uncovered until the squash is soft and the liquid is reduced by half.
In the meantime, cook the pasta in some nice salty water until it's al dente.
Reserve 1 cup of cooking water before draining.
Once the squash is done, transfer the mixture to a blender and puree until smooth.
Season with salt and pepper to taste.
Return the puree to the skillet, along with the cooked pasta and 1/4 cup of the reserved pasta water,
Cook over medium, adding more pasta water as needed, until the sauce coats the pasta properly.
Serve in bowls topped with the fried sage and optional parmesan.