Ingredients

(Serves 6)

• 1 medium butternut squash (about 2 pounds), split and seeded
• 2 tablespoons olive oil, divided
• Freshly ground black pepper to taste
• 12 ounces whole-wheat linguine or other pasta
• 1 1/2 cups reduced-sodium vegetable broth
• 8 sage leaves, cut into thin strips
• 1/4 cup diced yellow onion
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 tablespoon cider vinegar
• 1/8 teaspoon ground nutmeg
• Parmesan cheese (optional and not included in analysis)

Directions

Preheat oven to 400 F.

Put squash on a backing sheet. Brush the cut sides of the squash with 1 tablespoon oil and season well with pepper. Roast about 60 minutes or until soft. Remove from oven and let cool to room temperature.

Bring a large pot of water to a boil. Add the pasta and cook using package instructions.

Scoop roasted butternut squash from the skin and place in large food processor or blender. Puree until smooth. Slowly add the broth and puree until the sauce reaches the desired thickness. Add a little water if needed.

In a small skillet, heat the rest of the olive oil over medium-high heat until it shimmers slightly. Add the sage and cook until bright green, about 30 seconds. Add the onion, red pepper and garlic. Saute until soft, 3 to 5 minutes. Add the pureed butternut squash.

Season with vinegar, nutmeg and more black pepper.

Add the pasta and stir until pasta is well coated.

Sprinkle with Parmesan cheese if desired.