Pasta with Butternut Squash, Crispy Sage and Pecans

• 6 cups Short Cut Pasta (prepared According To Package Instructions), Drained But Reserve 1 Cup Pasta Water
• 1 whole Butternut Squash (about 2 Pound Size), Peeled, Seeded, And Diced Into 3/4 Inch Cubes
• Salt, Pepper, And Crushed Red Pepper, To Taste
• 1/2 cups Pecans
• 4 Tablespoons Butter
• 1/2 cups Sage Leaves
• 4 cloves Garlic, Peeled And Thinly Sliced
• 1/2 cups White Wine
• 2 ounces, weight Goat Cheese, Chilled And Crumbled

1. To roast the squash: Preheat the oven to 425 F and put the squash in a roasting pan (or on a sheet pan).
2. Spray with cooking spray and sprinkle with salt and pepper, then shake the pan to coat everything evenly.
3. Roast for 20-40 minutes or until browned around the edges and tender in the center.
4. Shake the squash every 10 minutes or so to ensure even cooking and start checking it with a fork after the 20 minute point.
5. Meanwhile, prepare the other ingredients.
6. Heat a large skillet to medium heat and toast the pecans for 5 minutes until fragrant.
7. Remove pecans from the hot pan and coarsely chop then, then set aside.
8. To the same hot pan (still over medium heat), add half of the butter and the sage leaves.
9. Swirl the butter into the leaves, and let the leaves fry for 5-7 minutes or until dark green at the edges.
10. Remove the sage leaves from the pan and let them drain on paper towels.
11. Add the rest of the butter to the pan.
12. Let it melt, stirring constantly, for 3 minutes until brown bits form at the bottom of the pan.
13. Add the garlic slices and cook for 2 minutes until fragrant.
14. Add a pinch of crushed red pepper and the wine to the garlic mixture.
15. Turn up the heat to medium-high and allow the wine to reduce by half.
16. Assemble the pasta: Combine the cooked pasta, roasted squash, chopped pecans, sage leaves and garlic butter sauce in a large serving bowl.
17. Add just enough reserved pasta water to allow the ingredients and brown butter sauce to fully coat the pasta with just a little sauce in the bottom of the pan.
18. This was about 1/4 cup for me.
19. Taste, and season with more salt if needed.
20. Top with the goat cheese crumbles and thank the Earth for fall.
21. Note: For time purposes, I find it easiest to start the butternut squash.
22. Then while the squash is cooking boil the water and cook the pasta.
23. And then roast the pecans, then the sage, then the garlic all in the same pan while the squash and pasta are working.
24. You could also roast the squash way in advance and cook the pasta and make the sauce when youre ready.
25. Enjoy!

pasta, butternut, salt, pecans, butter, sage, garlic, white wine, cheese

Taken from tastykitchen.com/recipes/main-courses/pasta-with-butternut-squash-crispy-sage-and-pecans/ (may not work)