Butternut squash is one of those perfect foods that deserves to be worshiped in the same way that the ancient Egyptians worshiped cats. It is easy to cook, endlessly versatile, filling, nutritious, and especially delicious. I think we all know how to bake one by now, but have you ever tried to integrate it into a pasta dish? This vegan recipe from Cookie and Kate does just that. A pot of whole wheat linguine is combined with a puree of butternut squash, onion, and garlic to create a wholesome meal in under an hour. The creaminess of the puree lends a decadence to this dish that makes it feel rich without actually being too indulgent. It is comfort food, redefined.


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Claire is a 21 year student hailing from New York City. She is currently in her senior year at Hunter College, where she is finishing up her English Degree. When she's not at school, she can usually be found working behind the counter at her local bakery. Claire loves to cook and spends an embarrassing amount of time looking up recipes for every dish imaginable. She is particularly fond of trying new dishes and believes that the best way to connect with people is through sharing food. Google