For the Pasta
Olive Oil
1 TB fresh sage plus more leaves
3 cups Butternut Squash cut very small
1 Yellow Onion
2 Garlic Cloves
Red Pepper Flakes
2 cups Vegetable Broth
12 ounces Fettucine
Optional* cream/almond milk Parmesan, Pecorino, or nutritional yeast, red pepper flakes
Cube butternut squash and sauté until soft on high heat. There should be some color on the squash. While squash is cooking chop up onion and garlic. Add onion and garlic into pan with squash and lower heat. Cook until onion and garlic are soft. Add in sage and in vegetable stock and cook until squash is completely soft. Blend mixture until smooth and pour over cooked pasta. Season with red pepper flakes and nutritional yeast.