1medium butternut squashpeeled & cut into 3/4" pieces
Salt & pepperto taste
8ouncesuncooked orecchiette pasta
Freshly grated parmesan cheese (optional)
Preheat oven to 400F and move the rack to the middle position.
Prep your butternut squash and add the pieces to a large baking sheet. Sprinkle the squash with the cinnamon, nutmeg, garlic powder, and salt & pepper. Add the olive oil and toss until everything is coated. Bake for 25-30 minutes, stirring halfway, or until the squash is cooked and lightly browned.
Boil a generously salted pot of water and cook the orecchiette according to package directions.
When the squash is about done, melt the butter in a skillet over medium-high heat. Fry the sage for 2 minutes. Remove the pan from the heat. The sage will be crispy and the butter lightly browned (this is good - it adds a lovely nutty flavor to the dish).
Add the squash to the skillet along with 2 tablespoons of the pasta water and the drained orecchiette. Toss everything together and serve immediately with freshly grated parmesan if desired.