Squash linguine

4 steps · 15 min total

1. 01

   Roast the Squash and Garlic

   Preheat your oven to 200°C/180°C fan/gas 6. Arrange the butternut squash and garlic cloves on a baking tray. Drizzle generously with olive oil, then season with salt and pepper. Roast for 35–40 minutes, or until the squash is completely soft and easily pierced with a fork.
2. 02

   Cook Pasta and Blend Sauce

   While the squash roasts, cook the linguine according to package directions until al dente. Before draining, reserve about 400ml of the starchy cooking water. Once the squash is roasted and tender, combine it with the roasted garlic and the reserved pasta water in a deep bowl or the pot you cooked the pasta in. Use a stick blender to whizz everything into a smooth, creamy sauce.
3. 03

   Crisp the Sage

   In a frying pan, heat a small amount of olive oil over medium heat. Add the fresh sage leaves and fry until they're dark green and crisp. They should crackle slightly when you press them. Carefully remove the sage leaves and drain them on a piece of kitchen paper.
4. 04

   Combine and Serve

   Return the drained linguine to the pan. Pour in the squash sauce and stir to coat the pasta evenly, warming it through over low heat. Serve immediately, scattering the crispy sage leaves over each portion.