Maggie's Farm

Bake a split Butternut Squash until cooked but with the meat firm - not mushy.

Sautee some chopped onions with garlic, butter, and olive oil. Then toss in 1-2" cubes of the peeled squash, with salt and pepper, a teaspoon or two of sugar, and chopped sage, and sautee it all together for a little while, but don't let the squash cubes disintegrate. Add more butter and oil, and a little water, if it gets too dry.

Some people like to add hunks of turkey sausage, and some like to add a splash of brandy.

I think this sauce works best with a chunky pasta like Farfalle.

As I remind people, always stir pasta with the sauce in the sautee pan before serving. That's why they make big sautee pans - to mix the sauce with the pasta. Sauce plopped on top is not the right way to do it.

Top with a sprinkling of parmesan and some pignolis.