1 tablespoon olive oil
2 medium red onions, finely chopped
6 cloves garlic, finely chopped
1/2 teaspoon cumin powder
1/4 teaspoon chili powder
3 cups cooked, pureed butternut squash (fresh or frozen)
1/3 cup low-sodium chicken or vegetable stock
Salt and pepper to taste
10 to 12 sage leaves
Oil for frying
2 teaspoons fresh lemon juice
1/4 cup chopped toasted walnuts
1. Heat olive oil over medium heat in a large pot or saucepan. Once oil is hot, add onions and saute for 5 to 6 minutes, until they begin to brown. Add garlic and stir for 1 minute. Add cumin and chili powder and stir for 30 seconds. Add squash, stock, and salt, bring to a simmer, cover, and cook for 10 minutes.
2. While sauce is simmering, fry sage leaves in a little olive oil over high heat for 45 seconds until crispy. Set aside.
3. Once sauce is ready, add lemon juice and additional salt and pepper, if desired. If sauce is too thick, add stock until it reaches desired consistency. Mix well.
4. Serve sauce over freshly cooked pasta and garnish with sage leaves and walnuts.