Whole-Wheat Linguine with Roasted Butternut Squash and Sage

Ingredients

• 1 medium butternut squash, about 900 g (2 lb), halved and seeded
• 2 tbsp olive oil, divided
• Freshly ground black pepper, to taste
• 340 g (12 oz) whole-wheat linguine or other pasta
• 360 ml (1 1/2 cups) reduced-sodium vegetable broth
• 8 sage leaves, thinly sliced
• 40 g (1/4 cup) diced yellow onion
• 75 g (1/2 cup) chopped red bell pepper
• 2 garlic cloves, minced
• 1 tbsp cider vinegar
• 1/8 tsp ground nutmeg
• Parmesan, optional and not included in the nutrition analysis

Method

1. Heat the oven to 200°C (400°F). Brush the cut sides of the squash with 1 tbsp of the oil, season with black pepper and roast cut-side up for about 1 hour, until completely tender. Cool enough to handle.
2. Cook the pasta according to package directions and drain.
3. Scoop the squash flesh into a food processor or blender and purée until smooth. Blend in the broth gradually until the sauce reaches a creamy consistency; add a little water if needed.
4. Heat the remaining oil in a small skillet over medium-high heat. Add the sage for about 30 seconds, then the onion, bell pepper and garlic. Cook for 3 to 5 minutes, until soft.
5. Stir in the squash purée, vinegar, nutmeg and more black pepper. Add the pasta and toss until well coated. Finish with Parmesan only if desired.