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To roast the squash: Preheat the oven to 425 F and put the squash in a roasting pan (or on a sheet pan).
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Spray with cooking spray and sprinkle with salt and pepper, then shake the pan to coat everything evenly.
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Roast for 20-40 minutes or until browned around the edges and tender in the center.
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Shake the squash every 10 minutes or so to ensure even cooking and start checking it with a fork after the 20 minute point.
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Meanwhile, prepare the other ingredients.
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Heat a large skillet to medium heat and toast the pecans for 5 minutes until fragrant.
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Remove pecans from the hot pan and coarsely chop then, then set aside.
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To the same hot pan (still over medium heat), add half of the butter and the sage leaves.
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Swirl the butter into the leaves, and let the leaves fry for 5-7 minutes or until dark green at the edges.
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Remove the sage leaves from the pan and let them drain on paper towels.
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Add the rest of the butter to the pan.
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Let it melt, stirring constantly, for 3 minutes until brown bits form at the bottom of the pan.
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Add the garlic slices and cook for 2 minutes until fragrant.
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Add a pinch of crushed red pepper and the wine to the garlic mixture.
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Turn up the heat to medium-high and allow the wine to reduce by half.
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Assemble the pasta: Combine the cooked pasta, roasted squash, chopped pecans, sage leaves and garlic butter sauce in a large serving bowl.
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Add just enough reserved pasta water to allow the ingredients and brown butter sauce to fully coat the pasta with just a little sauce in the bottom of the pan.
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This was about 1/4 cup for me.
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Taste, and season with more salt if needed.
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Top with the goat cheese crumbles and thank the Earth for fall.
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Note: For time purposes, I find it easiest to start the butternut squash.
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Then while the squash is cooking boil the water and cook the pasta.
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And then roast the pecans, then the sage, then the garlic all in the same pan while the squash and pasta are working.
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You could also roast the squash way in advance and cook the pasta and make the sauce when youre ready.
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Enjoy!
