Butternut Squash Pasta
1 medium butternut squash, about 1.5 pounds
1 box of pasta (16 oz), whatever style you prefer
1 medium yellow onion, diced
1/2 cup pine nuts
3-4 leaves fresh sage, sliced thin
Salt and Pepper
Parmesan cheese, for serving
Preheat oven to 425 degrees. Microwave the butternut squash for 4-5 minutes to make it easier to peel and dice. Peel the squash, then dice into 1/2" cubes, uniform if you can manage it! Mix the cubes in a large bowl with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread out on two parchment lined baking sheets and roast for 30 minutes, or until turning brown at the edges.
Meanwhile, heat a large pot of water over high heat to a boil. Cook the pasta according to package directions. Drain and set aside (ideally, you'd finish cooking the pasta and add it directly to the sauce we're making next!)
Also meanwhile, heat a large skillet over medium heat with 2 tablespoons of olive oil. Add the diced onion and cook, stirring often, until translucent and soft- about 6-8 minutes. If the onion starts to get too brown, turn the heat down. Once the onion is soft, add the pine nuts and toast, stirring frequently to prevent any from burning. Sprinkle with a little salt and pepper, and turn down the heat to low until all the elements are ready.
Add the drained pasta and roasted butternut squash to the large skillet (or the large pot you cooked the pasta in would work too!) and stir everything together, adding another tablespoon or two of olive oil if it looks too dry. Sprinkle in the fresh sage, and stir everything. Enjoy!