Heat coconut oil in large sauce pan, then add the squash, onion, and garlic. Season with salt and pepper, cooking until the onion is translucent.
Add vegetable broth and bring the mixture to a boil. Season with paprika and reduce heat to simmer about 15 minutes (until the squash is tender).
While the mixture is simmering, bring a pot of water to a boil and cook the linguine according to the package instructions.
After the squash mixture is done cooking, remove from heat and let cool for about 5 minutes. Then spoon the mixture into a blender and puree until smooth.
Pour the puree back into the sauce pan, add the drained linguine and 1/4 cup warm water. Mix until all noodles are coated.
When serving, sprinkle sage atop your bowl and enjoy!
