PASTA WITH BUTTERNUT SQUASH, SAGE, AND PINE NUTS
Adapted from The Kitchn
1 butternut squash, about 2 pounds
1 small onion, peeled and diced
3 cloves garlic, minced
1/2 cup fresh sage leaves
Enough rigatoni for 4 people (about 12 oz.)
1/3 – 1/2 cup toasted pine nuts
Heat oven to 375 degrees F. Cut, peel, and seed the squash, then cut it into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and toss with the squash. Spread the mixture evenly on a large baking sheet and bake for about 50 minutes, or until squash is soft. Rotate the pan halfway through.
About halfway through baking, make the pasta. Once it’s ready, drain thoroughly and set aside.
A few minutes before taking the squash out of the oven, 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. Remove them with a slotted spoon, lightly salt them, and crush them.
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.