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1
Heat oil over medium heat in a large skillet.
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2
Once oil is hot, add the squash, onion, garlic, red pepper flakes, salt, and black pepper, and cook, stirring occasionally, for 810 minutes, or until onion is becoming translucent.
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3
Add broth and bring mixture to a boil over medium-high heat.
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4
Once boiling, reduce heat and simmer for 1520 minutes.
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5
The squash should be soft, and the broth should be reduced by half.
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6
While the squash is cooking, bring a large pot of water to a boil and cook the linguine according to package directions.
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7
Drain and reserve 1/4 cup cooking liquid.
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8
When the squash is done cooking, remove from the heat, and after a minute or so of cooling, transfer it to the jar of a blender and puree until smooth.
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9
Taste and add extra seasonings as desired.
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10
Toss cooked pasta with the butternut sauce, adding in the chopped sage; if the mixture seems too thick, add some of the pasta cooking liquid.
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11
Heat the coated pasta over medium heat for a couple of minutes until the pasta is piping hot.
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12
Serve with Parmesan if desired, and add optional garnishes like walnuts, roasted Brussels sprouts, Italian sausage slices, et cetera, for added texture and flavor.
