Butternut Squash Pasta with Parmesan and Crispy Sage

In an enameled cast iron Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent. Add the butternut squash and half the stock. Chop half of the sage leaves and add to the squash along with the bay leaf. Cook on low for 15 minutes, adding more stock as sauce reduces.

Meanwhile, bring a large pot of water to boil and cook the pasta according to package directions.

Into the sauce, stir in the milk or half-and-half and add the nutmeg. Season with salt and pepper. If desired, puree the sauce in a blender for a smooth pasta (see note below). Stir in the Parmigiano-Reggiano cheese.

In a small fry pan, add the butter and heat over medium heat. When it begins to brown, add the remaining sage leaves and fry until crisp. Drain on paper towels.

Pour the sauce over the pasta. Top with the crispy sage and more cheese, if desired.

Note: I did not puree my sauce because I wanted a chunkier sauce. If you do puree it, you may need to add more milk/half-and-half to thin it out a little. Alternatively, you can add pasta water, which has starch in it.