Butternut Squash and Sage Pasta (serves 6-8)
1 medium butternut squash*
1 sweet onion, coarsely chopped
4 cloves garlic, peeled smashed
20-30 leaves fresh sage (I used 30 and it is delightfully sage-y)
1/4 cup olive oil
2 Tbls. vegan butter, cut into small chunks
Salt and pepper
6-8 servings of whatever pasta you want
Vegetable broth (optional)
*If you're using the pre-cut kind, I honestly have no idea how many cups I used. Take a look at the picture and use your best visual estimation skills :)
Preheat the oven to 400 F. Using a fork, poke some holes in the squash and microwave it for 4-6 minutes to soften. While it is microwaving, prepare the onion and garlic and place in a large baking dish.
Using a vegetable peeler or a knife, peel the squash. Cut in half lengthwise, scoop out the seeds (do something with them if you're fancy), and cut the flesh into large chunks. Add to the onion and garlic along with the sage.
Drizzle the olive oil and sprinkle liberally with salt pepper. Mix it all together with your hands and add in the butter chunks on top.
Cover with tin foil and bake for 45 minutes.
When there are 10-15 minutes left of baking, start boiling the pasta water. Cook the pasta according to package directions, under-cooking by 1-2 minutes.
Add all the veggies and juices to a blender and blend away. The sauce will be pretty thick so if you want it thinner, add veggie broth to your liking. I didn't add any for this one and loved the way it turned out, but do as you please.
Add the sauce to a large pot and add in the pasta, cooking it all together for a few minutes.
EAT! If you don't want to cook all the pasta at once you can save some of the sauce for later enjoyment.
