Pasta with Winter Squash and Pine Nuts

Ingredients

• 2 tbsps butter
• 0.12 cup pine nuts
• 1 tbsp fresh sage
• 1 tsp olive oil
• 1 clove garlic, minced
• 2 1/2 cups water
• 1 lb butternut squash, peeled and shredded
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tbsp black pepper
• 12 oz penne pasta
• 4 oz parmesan cheese

Directions

1. Shred squash. Melt butter in a large skillet, add pine nuts, cook until lightly brown, remove and set aside.
2. Add olive oil to pan, sauté garlic for 30 seconds over medium-high heat.
3. Add squash and 1 cup of water. Cook until water is absorbed. Add the rest of the water, 1/2 cup at a time stirring occasionally until absorbed each time.
4. Stir in sugar, salt and pepper.
5. Cook pasta according to package directions omitting salt and fat. Drain, reserving 1/2 cup pasta water.
6. Combine pasta, squash mixture in a large bowl. Add 1/2 cup reserved pasta water, and 3/4 cup parmesan cheese.
7. Toss well. Serve sprinkled with remaining 1/4 cup cheese.
8. Note: based on recipe from Cooking Light.