1 butternut squash, peeled, seeded and cubed
Olive oil spray
20 sage leaves
8 oz pasta
4 TBSP butter
Salt and pepper
Preheat oven to 400. Place squash on a large baking sheet, toss with salt, pepper and 10 of the sage leaves and spray with olive oil. Roast 20 minutes then use a spatula to toss. Roast another 15 – 20 minutes until nicely browned. Set aside.
Cook pasta according to package.
In a 12 inch skillet, melt butter over medium heat, watch it closely, as it starts to darken add sage leaves, remove them as the crispy up, add squash and pasta, toss to coat well, stir in sage leaves.
Serve topped with a little parmesan.