Contributed by (Recipe adapted from “Oprah: Food and Home” at www.oprah.com/foodhome/foodhome_landing.jhtml)

Ingredients

1 lb Pasta (fusilli, penne or your favorite pasta)
1 large Butternut squash
2 Tbs fresh chopped Sage
1/2 C Breadcrumbs
Garlic (optional)
2 Tbs Parmesan cheese
Olive oil
Salt and pepper

Instructions

Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper. Place on a greased baking sheet. Heat the oven to 350°F, and roast the squash until soft. Roasting time will vary from 15 to 25 minutes, depending on the age of the squash. Remove from the oven and toss the squash with the chopped sage to infuse the flavor. Let cool. In a hot skillet, toast the breadcrumbs. In a large pot, bring water to a boil and add the pasta. Cook until the pasta is al dente. Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste. Garnish with fried sage leaves and parmesan cheese shavings.

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