1medium butternut squash peeled & cut into 3/4" piecesTo save time try our cubed butternut squash
1/4teaspooncinnamon
1/4teaspoonnutmeg
1/4teaspoongarlic powder
1tablespoonolive oiltry Caraluzzi's Extra Virgin Olive Oil
Salt & pepper to tasteTry Caraluzzi's Sea Salt and Five Pepper Blend
8ouncesuncooked orecchiette pastaor your favorite pasta
2tablespoonsbutter
1tablespoonfresh sage chopped
Freshly grated parmesan cheeseoptional
Instructions
Preheat oven to 400F and move the rack to the middle position.
Prep butternut squash and add the pieces to a large baking sheet. Sprinkle the squash with the cinnamon, nutmeg, garlic powder, and salt & pepper. Add the olive oil and toss until everything is coated. Bake for 25-30 minutes, stirring halfway, or until the squash is cooked and lightly browned.
Boil a generously salted pot of water and cook the orecchiette according to package directions.
When the squash is about done, melt the butter in a skillet over medium-high heat. Fry the sage for 2 minutes. Remove the pan from the heat. The sage will be crispy and the butter lightly browned.
Add the squash to the skillet along with 2 tablespoons of the pasta water and the drained orecchiette. Toss everything together and serve immediately with freshly grated parmesan if desired.