PASTA WITH BUTTERNUT SAGE SAUCE
Serves 4-6

1 lb	peeled cubed butternut squash from one 1.5-2lb squash
1	small red onion, quartered
4 tbs	butter
1 tsp	dried sage, or 1tbs chopped fresh sage
1.5 c	water
1/2 tsp	pepper
	salt
1 oz	finely grated parmigiano reggiano
1 lb	penne

Bring a large pot of salted water to a boil.

In a food processor, pulse the butternut and onion until finely
minces, but not a puree.

Heat butter in a lerge skillet over medium high heat until foaming
subsides. Add sage and stir until fragrent, about 10 seconds. Add
squash and onion, water, and pepper and simmer, uncovered, until water
has evaporated and squash is tender. Remove from heat, add Parmesean,
and salt to taste.

Meanwhile, cook pasta. Reserve 1 cup of pasta water, then drain
pasta. Add pasta to sauce in skillet and toss to coat, adding reserve
water if necessary.