Fettucini with Roasted Butternut Squash and Sage Brown Butter Sauce

Cut up 1 butternut squash into bite size pieces and roast in olive oil and a little salt at 425 until soft (probably around 30 minutes).

Meanwhile cook up your fettucini (3/4-1 lb)

In a sauce pan, melt 3 T butter and add 15 fresh sage leaves. Cook on low heat without stirring until the butter turns a light caramel color.

Toss the pasta into the butter sauce, add the squash, some toasted pine nuts and some shaved parmesan!

Optional: Add cooked swiss chard.  Separate leaves from stalks. Saute or roast stalks, throw greens in when you combine everything. The hot pasta will wilt the leaves. I actually put the chopped leaves in my strainer and poured the hot pasta on it to strain the pasta and wilt the leaves in one step.