Butternut Squash Linguine with Crispy Sage

Preheat your oven to 200 degrees. Toss the butternut squash pieces with olive oil, salt, and pepper. Spread them out on a baking tray and roast for 20-25 minutes until soft and slightly caramelized. Once done, allow to cool slightly, then mash the squash with a fork or potato masher until smooth.

While the squash is roasting, bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Reserve 100ml of pasta water before draining.

In a large pan over medium heat, add 1 tablespoon of olive oil per person. Sauté the finely chopped onion until translucent, about 3-4 minutes. Add the finely chopped sage (reserve some for garnish), nutmeg, and dried chilli flakes to your taste, cooking for another 2 minutes.

To the onion and sage mixture, add the mashed butternut squash, cream, and 50ml of vegetable stock per person. Stir to combine and simmer for 5 minutes, allowing the flavors to meld. If the sauce becomes too thick, add a splash of reserved pasta water to reach your desired consistency.

Add the cooked linguine to the sauce, tossing well to ensure the pasta is evenly coated with the squash mixture. Cook together for an additional 2 minutes to allow the pasta to absorb the sauce. Season with salt and pepper to taste.

Serve the butternut squash linguine garnished with the reserved chopped sage and finely grated Parmesan cheese. For an extra touch of flavor, lightly fry some whole sage leaves in olive oil until crisp and use them as an additional garnish.