FETTUCCINE WITH BUTTERNUT SQUASH AND BROWN BUTTER

Serves 5-6

1 butternut squash, cubed

1 lb fettuccine noodles

3 Tbsp butter

10-15 whole sage leaves, or 1 tsp dried

⅓ cup cup pine nuts, lightly toasted

Dry Jack or Parmesan cheese

Salt and pepper to taste

Peel the squash, cut it into 1cm cubes, toss with a little olive oil and salt, and roast in a single layer in a 400 degree oven for 15 minutes, or until tender and brown. Toss the cubes around about halfway through.

Meanwhile, cook the pasta according to package instructions.

In a small skillet, over low heat, warm the butter and sage. Cook without stirring until butter turns a light caramel color.

Drain the pasta and toss while still hot with the squash, butter and sage. Add the pine nuts and top each serving with thin shavings of cheese (a vegetable peeler works well for this) and a little cracked pepper, and serve immediately.