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Creamy (Vegan!) Butternut Squash Linguine With Fried Sage

179 faves | 3 recommends
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Cookie and Kate
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main-dish low fat vegetarian hanukkah dinner italian
Uploaded by: Cookie and Kate

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Ingredients

2 tablespoons olive oil

1 tablespoon finely chopped fresh sage

2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)

1 medium yellow onion, chopped

2 garlic cloves, pressed or chopped

⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)

Sea salt and/or kosher salt

Freshly ground black pepper

2 cups vegetable broth

12 ounces whole grain linguine or fettucine

Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt

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