Butternut Squash Pasta

I'll give a little recap of our Thanksgiving celebrations in a little when I get the photos a little more organized.  But while you're waiting, here's an amazingly simple pasta recipe to make your weeknights a little easier!  Only 5 ingredients, and you have a super hearty meal.
We have hearty pasta, rich butternut squash, pine nuts for crunch, and a little sage to bring it all out.  This version is vegan, but I highly recommend a little parmigiano reggiano on top if you want! 
It's hearty and satisfying without being a heavy cream sauce or super complicated!  Make this as soon as you can!
The key players: diced onion, butternut squash, sage, pine nuts, and pasta of your choice.  We'll need a little olive oil, salt and pepper too.
Peel and cube the butternut squash.  Here's a tip!  Microwave it for 5 minutes, turning it over at the halfway mark- it'll make peeling it a cinch, and dicing it even easier!  And, it'll take some time off of the roasting step.  Win, win!
Roast the butternut squash on parchment lined baking trays (which is totally the secret to crisp roasted veggies) while your water is coming to a boil.
Slice up some sage, and get the onions cooking until translucent and soft.  Add the pine nuts in to toast them and get extra flavor.
When the squash sis done roasting, add it into the pan.  Then pile in the pasta as well!  Give it all a stir, and add the sage last.
Salt and pepper to taste, or add some parm, like I recommend earlier :-)
So simple, and definitely a crowd pleaser!  With the evenings to dark and cold all of a sudden, I've been loving these warm bowls of comfort- sweatpants optional.
I'll even let you in on a little secret- heat up some leftovers in the morning, add a fried egg on top, and call it breakfast pasta.  It's so delicious!!
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
Olive oil
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!

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