Pasta with Butternut Squash, Sage, and Pine Nuts

By KimberlySeverino

Ingredients

• 1 medium butternut squash
• 1 small onion, peeled and diced
• 3 cloves garlic, minced
• olive oil
• salt
• pepper
• 1/2 cup fresh sage leaves
• 12 oz. pasta
• 1/2 cup toasted pine nuts
• Freshly-grated parmesan

Preparation

Step 1

1. Heat oven to 375 degrees F.

2. Cut, peel, and seed the squash, then cut it into 1-inch cubes.

3. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.

4. Mince about half of the fresh sage leaves and toss with the squash.

5. Spread the mixture evenly on a large baking sheet and bake for about 50 minutes, or until squash is soft.

6. Make the pasta.

7. Heat a couple Tbsp. of olive oil in a large skillet. When the oil is hot, lay in the sage leaves and heat them until they become crisp, about a minute.

8. Remove them with a slotted spoon, lightly salt them, and crush them.

9. Once the squash is ready, pour the pasta and squash mixture into the skillet and cook for a few minutes, until the pasta begins to crisp. Stir in the crumbled sage and pine nuts. Serve with parmesan on the side.