• 8 oz whole-wheat penne
• 1 tablespoon olive oil
• 8 sage leaves
• 1 medium red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 medium butternut squash (2 lb), peeled, seeded & cut into 1″ cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan

Cook penne as directed on package.

Heat oil in a large skillet over medium heat.

Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel.

Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes.

Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes.

Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute.

Serve, garnished with cheese and sage.

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