PASTA PAN-FRIED WITH BUTTERNUT SQUASH, FRIED SAGE, AND PINE NUTS

Steps:

• Heat the oven to 375°.
• Cut the butternut squash in half and scoop out the strings and seeds the middle cavity.
• Flip the squash halves upside down and peel them.
• Cut the squash 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 also toss with the squash.
• Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
• Heat salted pasta water to boiling and cook the farfalle until al dente.
• Drain and set aside.
• As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan.
• The oil is ready when it pops and sputters. (Don't let it start smoking.)
• Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
• Remove with a slotted spoon and salt lightly.
• Crush with the back of a spoon.
• Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage.
• Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.
• Add the pine nuts and cook for another minute.
• Stir in half the cheese and serve.
• (Repeat the last step with the rest of the ingredients. The originator of the recipe also wrote--We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.).