I love this recipe. Perfect for fall.
2 tbsp. coconut oil
2 tbsp. chopped fresh sage
3cups butternut squash, peeled and chopped
1/2 cup onion, chopped
1 garlic clove, minced
1/2 tsp dried sage
1/4 tsp crushed red pepper flakes
Sea Salt and freshly ground pepper to taste
2 cups vegetable broth
Brown rice pasta
Heat up the oil over medium heat in a large frying pan. When oil is hot, fry the sage until crispy. Remove and salt.
Add the onions, squash and dried sage to the pan. Cook for 8 minutes, stirring frequently. Add the garlic, red pepper flakes and season with salt and pepper. Cook for a few minutes longer.
Add broth. Bring mixture to a boil, then simmer for 20 minutes or until the squash is tender.
Blend sauce until smooth with immersible blender. Add cooked pasta and fried sage. If sauce is to thick add some water. Enjoy.