16ounceslinguine noodles(use brown rice or legume pasta to keep it gluten-free)
1tablespoonextra-virgin olive oil
1/2yellow onion(1 cup chopped)
4garlic cloves, minced
1heaping tablespoonfreshly minced sage(about 4 to 5 leaves)
1cupmashed butternut squash(steamed or roasted; see notes)
1 tablespoon freshly squeezed lemon juice
1/4teaspooncrushed red pepper flakes
salt & pepper
1heaping cupbaby arugula(optional)
Cook the pasta according to the package directions. While you wait for the water to come to a boil, you can start sauteeing the veggies for the sauce. (Note: If you'd like to serve this dish with crispy mushroom bacon, start cooking it right away, so it will be ready when the pasta is done.)
While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the onion until it's soft and translucent, about 6 to 8 minutes. Add in the garlic and sage, and sauté until fragrant, about 1 to 2 minutes more.
Transfer the cooked veggies to a blender, then add in the cooked squash, water, lemon juice, 1 teaspoon of fine sea salt, and several grinds of black pepper. Add in the red pepper flakes, if desired. (You can use up to 1/2 teaspoon if you like the sauce spicy.) Blend until very smooth.
Taste and adjust the seasoning as desired. When the pasta is done cooking, drain it then return it to the pot it was cooked in. Pour the pasta sauce over the top, add in the arugula (if using), and toss well to combine. The greens should wilt quickly in the hot pasta. Taste and adjust any seasoning as needed, then serve warm, with crispy mushroom bacon on top, if desired.
Leftovers will keep well for up to 5 days when stored in an airtight container in the fridge. You can reheat the leftovers in a skillet over medium heat, but keep in mind that you might want to add a splash of water to help thin out the sauce again, and stir often, so the pasta won't stick to the pan.
If you don't have cooked squash on hand, you can cook the butternut squash by peeling and cutting it into 1-inch cubes. To cook them in the Instant Pot, pour 1 cup of water into the pot, then place a steamer basket over that. Pour the cubes into the steamer basket, secure the lid, and cook at high pressure for 8 minutes. Perform a quick release when the cooking cycle is over. The squash should be easily mashed.To roast the squash cubes in the oven, preheat to 400ºF and toss the cubes in 2 tablespoons of olive oil. Roast until tender, about 30 to 35 minutes.Nutrition information is for 1 of 6 servings. This information is automatically calculated using generic pasta; so keep in mind this will vary based on the type of pasta you use.Sauce nutrition (per heaping 1/2 cup): Calories: 62; Fat: 4g; Carbs: 7g; Fiber: 1 g; Protein: 1 g