Preheat oven to 425 degrees F (230 degrees C).
Butternut Squash (4 cups)
Extra-Virgin Olive Oil (2 Tbsp)
and season with
Sea Salt (to taste)
Ground Black Pepper (to taste)
. Place on a nonstick baking sheet.
Roast squash for 20-25 minutes, until browned and fork tender.
Penne Pasta (1 box)
according to package directions, drain, and keep warm in a large saucepan.
Add roasted squash to pasta and toss well to combine.
Butter (1/4 cup)
in a skillet over medium heat to hazelnut color, remove from heat.
Sage Leaves (8)
Toasted Hazelnuts (1/2 cup)
to brown butter and immediately spoon over the pasta.