1 Red Dog Farm Buttercup Squash
8 ounces dry pasta
1/4 cup butter
2 tsp dried Sage
1/4 cup pine nuts
1/4 cup Parmesan cheese

Slice the squash in half and remove seeds. Slice into 1″ slices. Roast at 400 degrees until tender. Cook the pasta as directed. In a heavy bottom sauce pan, melt the butter and add the sage. Cook over low heat until brown flecks start to show in the butter. Remove the squash from the oven, cut into 1″ chunks, leaving the skin on or off, your preference. Toss the pasta, squash, and pine nuts in the sage butter. Top with cheese and serve immediately.