Cost: About NIS 8 (US Dollars 2)
1 butternut squash – cleaned and cubed
1 small onion in small cubes
1.5 cups vegetable broth (you can also use chicken broth)
A pinch of nutmeg
A pinch of pepper
About 10 fresh sage leaves
In a small pan, heat the olive oil and fry the sage for a few minutes until they become crispy. Put them in a bowl and set aside.
In a bigger pot add the butternut squash, the onion, the broth and the spices. Bring to boil and cook for about 10 minutes until the squash is soft. Transfer everything to a mixer and puree it until it is smooth (you can also you a hand held blender). If needed add more salt and pepper.
Cook the pasta until al dente, drain and mix with the sauce and the sage.