Butternut Squash & Sage Linguine with Cashew Cream
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
  • 2 Tbsp olive oil
  • ¼ C finely chopped fresh sage
  • 2 lbs butternut squash; peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  • 2 medium yellow onions; chopped
  • 3 garlic cloves; pressed and minced
  • Red pepper flakes (optional)
  • 2 C vegetable broth
  • 1 package linguine
  • ½ C raw cashews
  • 2 C water
  • 1 tablespoon lemon juice
  1. Heat oil in a large skilled on medium heat.  When hot add in the sage and cook for about a minute.  Remove the sage and transfer to a plate, and set aside.
  2. To the skillet add the squash, onion, and garlic.  Cook for 15-20 minutes, until the onions are clear and the squash has softened.
  3. Add in the broth and bring to a boil, then reduce the heat and cover.  Simmer for about 20 minutes, until the squash is completely softened.
  4. While the veggies are simmering cook the linguine according to package directions.  Set aside when done.
  5. In a blender combine the cashews, water, and lemon juice.  Process on high until the mixture is very smooth.  This should take about 2-3 minutes.
  6. When the squash mixture is ready puree with an immersion blender in the skillet or transfer to a blender to mix until smooth.  If using a blender, be very careful blending the hot liquid!  It may be best to just let it cool first.
  7. Once smooth mix together the cashew cream and squash purée.  Add salt and pepper to taste.  Pour desired amount of sauce over a serving of pasta and top with sage and red pepper flakes.
Recipe by Bakers and Best at http://www.bakersandbest.com/2015/01/12/butternut-squash-sage-linguine-with-cashew-cream/