Butternut Squash Fettucini

Recipe originally found at: http://www.thekitchn.com/thekitchn/recipes/recipe-fettucini-with-butternut-squash-sage-brown-butter-013396

Ingredients
1 small butternut squash, about 1 pound
1 lb fettuccini noodles
3 tablespoons butter
2 cloves garlic, diced
Olive oil
10-15 whole sage leaves
Parmesan cheese
Salt and pepper to taste


Cook!
Roast and peel the squash. I did this but cutting the squash into quarters, drizzling with a little olive oil, and sprinkling with salt and pepper. Roasted in a 400 degree oven for about 45 minutes, or until tender. Then I scooped the squash out of the skin and cut it into one-half inch cubes. Salt and pepper the squash again after it's chopped, if needed.
Cook the fettucini. In a small skillet, over low heat, warm the butter, garlic, and sage. Cook without stirring until butter turns a light caramel color. I added a little olive oil to the butter to make sure it didn't burn.

Drain the pasta and toss while still hot with the squash, butter and sage. Top each serving with Parmesan cheese (fresher is better!) and serve immediately. The leftovers are delicious, too!