Creamy Squash Linguine Recipe

Cook the linguine according to package instructions. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the butternut squash and cook until softened, about 10 minutes.

Add the garlic and sage to the skillet and cook for another 2 minutes.

Transfer the butternut squash mixture to a blender or food processor. Blend until smooth.

Return the butternut squash puree to the skillet and stir in the heavy cream. Cook for 5 minutes, or until heated through.

Stir in the Parmesan cheese until melted and sauce is creamy. Season with salt and pepper to taste.

Add the cooked linguine to the skillet and toss until well coated in the sauce.

Serve the creamy squash linguine with additional grated Parmesan cheese and fresh sage for garnish.