Butternut Squash Pasta with Crispy Sage

Toss the butternut squash cubes on a rimmed 18 x 13-inch baking sheet (lined with parchment, if you like) with the onion, olive oil, 1 teaspoon salt, crushed red and black pepper. Arrange in one layer. Roast 15 minutes. Add the garlic and sage, and stir the squash around. Continue roasting 10-15 more minutes, or until the squash is tender and the onion is browned on the edges.

Scoop out 1 ½ cups of the roasted squash mixture from the sheet pan and set aside in a small bowl. Scrape the remaining squash, sage leaves and all the pan liquid into a food processor or blender. Add 2 cups of the broth, ¼ cup of the Parmesan and the butter. Puree until the sauce is completely smooth, with a thick, pourable texture. Add additional broth as needed. Keep the sauce warm while the pasta cooks.

Bring 4-5 quarts of water to a boil in a large pot, then add 2 tablespoons kosher salt. Cook the pasta until al dente and drain. Transfer to a large serving bowl.

Add the sauce to the pasta, along with the reserved roasted squash. Serve hot, with additional Parmesan cheese.