Pastazotto with butternut squash

Ingredients:

• 1 kg butternut squash, peeled and cut into 2 cm cubes.
• 4 tbsp. l. olive oil
• 6 tablespoons butter, diced
• 10 whole sage leaves + 1 tbsp chopped fresh sage
• Half a small onion, finely chopped
• 450 g penne pasta
• 1.5 cups dry white wine
• 3.5 cups lightly salted chicken broth
• 3/4 tbsp. grated parmesan
• 1/4 cup chopped toasted walnuts (optional)

Preparation:

1. Preheat oven to 425°F (220°C). Toss butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper to taste on a baking sheet and roast, stirring once, until tender and golden brown, about 30 minutes.
2. Meanwhile, in a large heavy-bottomed saucepan, heat the butter and the remaining 2 tablespoons olive oil over medium-high heat until melted. Add the whole sage leaves and cook until crisp but still bright green, 3 minutes. Transfer with tongs to a paper towel-lined plate.
3. Add the onion to the pan and cook, stirring frequently to prevent burning, until the onion is soft and fragrant, 3-5 minutes. Add the pasta and toss to coat with the oil and onion. Cook the pasta in the pan, stirring frequently, until golden brown in spots, about 4 minutes.
4. Pour in the wine and cook, stirring frequently, until the liquid is absorbed, about 5 minutes. Add 1 cup of broth and cook, stirring frequently, until completely absorbed, about 5 minutes. Repeat 2 more times, until all the broth is absorbed and the pasta is cooked al dente.
5. Add the pumpkin, chopped sage, Parmesan, 1.5 tablespoons of salt, and a pinch of freshly ground black pepper and toss to combine. Sprinkle the pasta with the fried sage leaves and walnuts, if using.