Roasted Butternut Squash Farfalle

Serves 4

Ingredients:

Directions:

1. Preheat oven to 400 degrees F. Chop enough sage to equal 1 tablespoon; set aside remaining leaves. Combine diced squash, chopped sage, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper in a large bowl. Spread out in a single layer on a lightly greased large jellyroll pan.
2. Turning once halfway through, roast squash 30 minutes, until tender and caramelized. Meanwhile, cook the pasta according to package directions for al dente texture.
3. While pasta is cooking, preheat a large sauté pan over medium-high heat and add remaining 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 5 to 7 minutes. Sprinkle with nutmeg and salt and pepper and add 1/2 cup butter. Add the remaining sage leaves to the butter and continue to cook until the butter starts to brown and sage leave begin to crisp. Remove from the heat.
4. Remove the pasta from the water and drain well, reserving one cup hot pasta cooking liquid. Toss cooked farfalle in pan and coat completely with the butter sauce, toss in roasted butternut squash and toasted pine nuts and add reserved pasta cooking liquid as needed to thin and silken the sauce. Season to taste with sea salt and freshly ground pepper. Top with freshly shredded Parmesan cheese.