Pasta with Butternut Squash and Pine Nuts

Ingredients:

1 medium butternut squash (2 to 3 pounds), skinned, seeded, and cut into 1-inch cubes;

1 small sweet onion, peeled and diced;

3 cloves garlic, minced;

3 tablespoons olive oil, divided;

salt and pepper;

1/2 cup fresh sage leaves, divided;

12 ounces farfalle pasta;

1/3 cup pine nuts, toasted;

2/3 cup Parmesan, grated, shredded, or shaved;

cooking spray;

Preparation:

Preheat oven 375°F. Cover a baking sheet with tin foil and spray with cooking spray. In a medium bowl, mix squash, onion, garlic and 1 tablespoon olive oil. Mince half the sage leaves and toss those in, as well. Salt and pepper to taste. Stir again. Spread mixture in a single layer on baking sheet. Bake 35-40 minutes, stirring twice for even roasting. Squash should be soft at the end. Meanwhile, cook farfalle in a medium pot of boiling salted water until al dente. Drain, reserving 1/2 cup pasta water. Set aside.

In a large skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. (It should be really hot.) Add remaining sage leaves and cook until crispy, about 1 or 2 minutes. Remove with a spider or slotted spoon to a small bowl. Salt lightly. Crush or chop to little pieces.

Add half the pasta, half the squash mixture, and half the fried sage to the hot pan, making sure it’s not too crowded. (You want this to fry, not steam.) Cook for about 5 minutes, or “until the pasta is heated through and getting crispy on some of the edges,” stirring frequently. Add pine nuts and cook for 1 more minute. Pour into bowl and stir in half the parmesan.

Repeat with remaining ingredients.