M A K E S 4 S E R V I N G S
Pan-frying the butternut squash in balsamic vinegar brings out its sweet, nutty flavor and makes a colorful and distinctive contrast to the pasta. Fresh squash works far better than frozen because it holds its shape better, but if you like your squash a little softer, use the frozen variety. If butternut squash isn't available, you can use sweet potatoes, which are sweeter and even more colorful.
2 tablespoons extra-virgin olive oil, divided
2 cups cubed peeled butternut squash or Red
Garnet sweet potato, cut in ½-inch pieces
3 tablespoons balsamic vinegar
1 teaspoon salt, plus more for pasta water
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
4 ounces gluten-free linguini, such as Tinkyada
¼ cup chopped toasted walnuts, for garnish
¼ cup grated Parmesan cheese or soy alternative, such as Soyco, for garnish
Directions
1 Place 1 tablespoon of the oil in a large, heavy skillet. Toss the squash with the vinegar, salt, and black pepper; add to the skillet and cook over low heat, covered, about 15 to 25 minutes until the squash is tender and lightly browned. Stir occasionally to prevent burning. Remove the squash from the heat and stir in the sage; set aside.
2 Bring a large pot of water to boil. Salt the water liberally, add linguini, and cook according to package directions until al dente-tender yet still firm to the bite; drain well. Add to the skillet, along with the remaining tablespoon of oil (or more, if desired), and toss well. Serve hot, garnished with the chopped walnuts and Parmesan cheese.
