Butternut Squash and Fried Sage Pasta

Ingredients

• 0.3 teaspoon pepper black
• 2 pounds butternut squash peeled seeded cut into 1-inch cubes
• 2  garlic clove finely chopped
• 1 tablespoon olive oil 
• 0.3 cup parmesan grated
• 1 medium onion red thinly sliced
• 8  sage 
• 0.5 teaspoon salt 
• 8 ounces penne pasta whole-wheat

Equipment

• frying pan
• paper towels
• pot

Directions

1. Cook penne as directed on package.
2. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side.
3. Transfer to a paper towel.
4. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes.
5. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes.
6. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute.
7. Serve, garnished with cheese and sage.
8. Self