PASTA WITH BUTTERNUT SAGE SAUCE

1 lb

Peeled cubed butternut squash from one 1 1/2 - 2lb squash

1

Small red onion, quartered

4 tbs

Butter

1 tsp

Dried sage, or 1 tbs chopped fresh sage

1-1/2 cup

Water

1/2 tsp

Ground black pepper

1 oz

Finely grated Parmesan Reggiano

1 lb

Penne

Bring a large pot of salted water to a boil.

In a food processor, pulse the butternut and onion until finely minced, but not a puree.

Heat butter in a lerge skillet over medium high heat until foaming subsides. Add sage and stir until fragrent, about 10 seconds. Add squash and onion, water, and pepper and simmer, uncovered, until water has evaporated and squash is tender. Remove from heat, add Parmesean, and salt to taste.

Meanwhile, cook pasta. Reserve 1 cup of pasta water, then drain pasta. Add pasta to sauce in skillet and toss to coat, adding reserve water if necessary.