Pasta with Winter Squash & Sage
3 cups winter squash, peeled, cut into 1/2-inch cubes
Canola or olive oil
Salt and pepper
Chopped fresh sage leaves
2 tablespoons pine nuts
1 1/2 cups vegetable stock
12 ounces spaghetti
Spread squash in one layer on a baking sheet; sprinkle with oil, salt, pepper and chopped fresh sage leaves, to taste. Roast in 425 degree F. oven for 20 minutes or until soft and browned on the outside, stirring once after 10 minutes. In a skillet, toast 2 tablespoons of pine nuts over medium-high heat until golden brown, 2 to 3 minutes. Remove from skillet, set aside. In the same skillet, heat stock to a simmer; keep warm. Cook pasta according to package directions, drain and place in serving bowl. Add squash, pine nuts and vegetable stock. Toss and sprinkle with minced sage leaves, to taste.
Serves 4.
Adapted from fooddownunder.com.