Squash Linguine

Ingredients

• 1½ lb butternut squash
• 4 clove garlic
• 3 tbsp olive oil
• 1 lb linguine
• ¼ bunch fresh sage
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash, then mince the garlic.
2. Toss the squash and garlic with 2 tablespoons of olive oil on a baking tray. Season with salt and pepper. Roast for 35-40 minutes until soft and lightly caramelized.
3. While the squash roasts, cook the linguine according to package directions. Reserve 1.5 cups of the pasta cooking water before draining.
4. Transfer the roasted squash and garlic to a blender. Add 1.5 cups of the reserved pasta water and blend until smooth and creamy.
5. Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Fry the sage leaves until crisp, then remove and drain on paper towels.
6. Add the drained linguine and the squash sauce to the frying pan. Toss to combine and warm through. If the sauce is too thick, add a splash more pasta water.
7. Serve immediately, garnished with the crispy sage leaves.