Linguine with Roasted Butternut Squash Sauce and Crispy Sage
Created by Ashley at EdiblePerspective.com Warm up to a savory dish of Linguine with Roasted Butternut Squash Sauce and Crispy Sage and enjoy satisfying gluten-free pasta.
Created by Ashley at EdiblePerspective.com Warm up to a savory dish of Linguine with Roasted Butternut Squash Sauce and Crispy Sage and enjoy satisfying gluten-free pasta.
When using fresh butternut squash you’ll need about a 2-pound squash. Wash your squash and peel the bulbous end first until you get to the bright orange flesh and see no green streaking. Cut about ¼-inch from the bottom to remove the end. Cut the stem end off the top and then peel the straight portion. Cut the squash in half and remove seeds. Cut into ½-inch thick slices then cube. (If you have excess squash, roast on a separate pan with oil, salt, and pepper, and store in the fridge for 4-5 days.)