Squash Linguine

Method

1. 01

   Heat oven to 400°F (200°C). Toss squash and garlic with 2 tbsp olive oil, 1/2 tsp salt and black pepper on a sheet pan. Roast for 35–40 minutes, turning halfway, until tender with golden edges.

2. 02

   During the final 12 minutes of roasting, boil linguine in a large pot of water with remaining salt for 10–12 minutes, or package timing, until al dente. Reserve 2 cups pasta water and drain.

3. 03

   Blend roasted squash and garlic with 1 cup reserved pasta water until smooth. Add more water as needed for a pourable sauce.

4. 04

   Heat remaining olive oil in a skillet over medium heat. Fry sage leaves for 1 minute until crisp and transfer to a plate.

5. 05

   Add linguine and squash sauce to the sage-scented oil. Toss over low heat for 2 minutes until coated, loosening with more reserved water if needed. Top with crisp sage.