Pasta With Butternut Squash and Sage

• 2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes
• 1 pound bow-tie pasta
• 4 teaspoons melted unsalted butter
• 1/2 cup chicken broth, homemade or low-sodium canned
• 2 tablespoons, plus 2 teaspoons, chopped fresh sage
• 2 1/2 teaspoons salt
• 1 teaspoon freshly ground pepper, plus more to taste
• 3 tablespoons freshly grated Parmesan cheese
• 1/2 cup dry bread crumbs

1. Preheat the oven to 375 degrees.
2. Place the squash on a baking sheet and roast until tender, about 25 minutes.
3. Meanwhile, bring a large ovenproof pot of lightly salted water to the boil.
4. Add the pasta and cook until al dente, about 11 minutes.
5. Drain, rinse and drain again.
6. Lower the oven to 350 degrees.
7. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan.
8. Toss to mix well.
9. In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, 1/2 teaspoon salt, 1 tablespoon Parmesan and pepper to taste.
10. Sprinkle the mixture over the top of the pasta.
11. Bake for 15 minutes.
12. Divide among 4 plates and serve immediately.

butternut squash, pasta, butter, chicken broth, sage, salt, freshly ground pepper, parmesan cheese, bread crumbs

Taken from cooking.nytimes.com/recipes/4243 (may not work)