Ingredients

• ½ cup Organic Pumpkin Seeds (70 g)
• ½ cup Olive Oil (110 g)
• ½ cup fresh Sage Leaves
• 2 Shallots, chopped (100 g)
• 3 cloves Garlic, minced (45 g)
• 2 Tbsp Tomato Paste (35 g)
• 2 tsp smoked paprika
• 1 ½ lb peeled and cubed Butternut Squash (about 4 cups)
• 3 cups Vegetable Broth (720 mL)
• ½ cup Nutritional Yeast (30 g)
• Salt and Pepper
• 1 lb Gluten Free Linguine Pasta

Instructions

1. In a Dutch oven or other large pot, toast pumpkin seeds over medium heat until they are fragrant and just start to dance around the pan. Remove and set aside.
2. In the same pot, bring olive oil to a shimmering heat and fry the sage leaves for 2-3 minutes, until they turn a bit darker and crispy. Remove sage leaves from the pan and let drain on either a clean kitchen towel or paper towel. Leave olive oil in the pan.
3. Add chopped shallots to the olive oil and sauté for 2-3 minutes, just until they begin to soften. Add garlic and continue to cook for an additional 2 minutes. Lastly, add tomato paste and paprika and cook for 3-4 minutes, stirring continuously.
4. Add in cubed butternut squash and vegetable broth. Bring to a boil, then return to a simmer. Cover and cook for 30 minutes, until squash is fork tender.
5. Meanwhile, bring salted water to a boil and cook the pasta until al dente according to directions, reserving 1 cup of pasta water to thin the sauce as needed.
6. With a stand blender or immersion blender, blend sauce until smooth. Stir in nutritional yeast and season to taste with salt and pepper. Add drained pasta to the sauce and thin with reserved pasta water if needed. Garnish with fried sage and toasted pumpkin seeds.