Butternut Squash Pasta

a couple weekends ago i got a nasty cold and darren took such good care of me. we had these butternut squash from grandpa's garden and i was anxious to use them, so i found the recipe here and he whipped it up. i most certainly did not make this one up myself. i've never had butternut squash until now, and i've been missing out! i'm excited to use the squash throughout the winter in different recipes since it stays good for so long. not only is this recipe so incredibly delicious, it's 100% clean and healthy. some of the ingredients we changed according to what we had.

ingredients:
1 medium butternut squash, peeled and diced
3 tablespoons olive oil
8 sage leaves
12 ounces pasta
1 1/2 cups water 
1 tablespoon olive oil
1/4 cup diced yellow onion
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
1/4 cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste


directions:
1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
2. While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.
3. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
4. Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.
In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.