Creamy Butternut Squash Pasta w/ Crispy Sage

Make the Squash Purée

Heat a large pan or pot over medium heat. Add the oil, onion, squash, and salt.

Cook for a few minutes until the onion softens, then add enough water to fully submerge the squash with an extra inch or two above it.

Bring to a simmer over high heat, then reduce to medium and cook until the squash is fork tender.

Remove the solids, reserving the cooking liquid. Add the squash and onion to a blender with 1/2 cup of the reserved liquid, plus the MSG and turmeric if using.

Blend until smooth and pourable, adding more cooking liquid as needed.

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