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1
Heat the oven to 375u00b0.
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2
Cut the butternut squash in half and scoop out the strings and seeds the middle cavity.
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3
Flip the squash halves upside down and peel them.
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4
Cut the squash into 1-inch cubes.
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5
Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.
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6
Mince about half of the fresh sage leaves and also toss with the squash.
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7
Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
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8
Heat salted pasta water to boiling and cook the farfalle until al dente.
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9
Drain and set aside.
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10
As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided saute pan.
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11
The oil is ready when it pops and sputters. (Don't let it start smoking.)
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12
Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
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13
Remove with a slotted spoon and salt lightly.
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14
Crush with the back of a spoon.
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15
Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage.
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16
Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.
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17
Add the pine nuts and cook for another minute.
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18
Stir in half the cheese and serve.
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19
(Repeat the last step with the rest of the ingredients. The originator of the recipe also wrote--We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.).
