INGREDIENTS
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1 butternut squash, about 2 pounds
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1 small onion, peeled and diced
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3 cloves garlic, minced
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olive oil
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salt
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pepper
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1/2 cup fresh sage leaves
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Enough rigatoni for 4 people (about 12 oz.)
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1/3 – 1/2 cup toasted pine nuts
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Freshly-grated parmesan