Pasta with Butternut Squash and Fried Sage

Last night, I started coming down with a sore throat and was really craving some creamy comfort food.  Scoured the fridge and found half a large butternut squash so came up with a dish that really satisfied (like mac and cheese) but was healthy and low fat.

1/2 large butternut squash, peeled and cut into cubes
1 granny smith apple, peeled and cut into cubes
Chicken stock
Rigatoni Pasta Noodles
Fresh Sage Leaves
Olive Oil
Parmesan Cheese
Nutmeg

Boil the squash and apples in chicken stock (to almost cover) until really soft.  Mash with a potato masher, add salt and pepper and a fresh grating of nutmeg.  Transfer the squash mixture into a baking dish and bake in the oven at 475 for about 15 minutes.  Don't smooth out the squash, you want to have the peaks get a little browned.

Heat a little olive oil in a skillet and fry the sage leaves until crispy, sprinkle with kosher salt.

Cook your pasta until al dente.  Add the pasta to the baked squash, sprinkle with a good amount of fresh Parmesan and top with the fried sage leaves.  Serves 2.