Creamy (vegan!) Butternut Squash Linguine with Fried Sage
12 inch) skillet over medium heat. Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups). 1 medium yellow onion, chopped
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