Pasta with Winter Squash and Pine Nuts

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons butter 
• 1 pound butternut squash peeled seeded cut into 1-inch cubes
• 1 tablespoon sage fresh chopped
• 1  garlic clove minced
• 4 ounces parmesan cheese fresh grated
• 12 ounces penne rigate whole-wheat uncooked
• 0.3 cup pinenuts 
• 0.8 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• frying pan
• sauce pan
• potato masher
• dutch oven

Directions

1. Cook squash in boiling water to cover in a large saucepan 15 minutes or until tender; drain. Mash squash with a potato masher until smooth.
2. While squash cooks, cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain and return to pan.
3. Melt butter in a small nonstick skillet over medium heat; add pine nuts and garlic. Cook, stirring frequently, 2 to 3 minutes or until pine nuts are lightly browned.
4. Remove from heat, and stir in sage.
5. Stir sugar, salt, and pepper into mashed squash. Stir squash mixture and pine nut mixture into hot pasta.
6. Sprinkle with cheese.
7. Serve immediately.
8. Add sugar, salt, and pepper to squash
9. Sprinkle pasta with cheese
10. Help mash squash
11. Saut pine nuts with adult supervision