Spaghetti with Butternut Squash
1 small butternut squash (about 1 1/2 lb), peeled, seeded, cut into 1/2 inch cubes
2 Tbsp olive oil
1 lb spaghetti
2 Tbsp unsalted butter, melted
2 Tbsp. finely chopped fresh sage
1/4 cup grated Parmesan
Preheat oven to 400F. Line a baking sheet with heavy-duty aluminum foil. On baking sheet, toss squash with oil and 1/4 tsp salt to coat. Spread squash in a single layer and roast until soft, sitrring occasionally, about 25 minutes.
Bring a large pot of salted water to boil. Cook spaghetti until just tender, about 10 minutes, or as package label directs. Drain, reserving 1/2 cup of pasta coking water. Return spaghetti to pot and add squash, butter and sage. Stir, adding pasta water as necessary to moisten. Serve immediately, topping with Parmesan.