Kabocha Sage PastaPrint Recipe
- 2 pound kabocha squash
- 2 cups vegetable broth
- 1 yellow onion, chopped
- 1 clove of garlic, chopped
- 1 tbsp olive oil
- 1 tbsp dried sage
- Salt + pepper
- 1 box (12 ounces) pasta
Warm olive oil, garlic, and onion in a skillet over medium heat until the onion is translucent.
Add the broth and bring to a boil, then reduce the heat to medium until the squash is soft- 15 minutes or so.
Add sage to squash mixture and remove from heat to let cool.
Cook pasta according to package directions.
Transfer squash mixture to a blender, blend until smooth. Add water while blending for a thinner sauce.
Serve pasta with sauce topped with salt, pepper, and fresh sage leaves fir garnish, if desired.