Butternut Squash and Sage Pasta

In a large dutch oven over medium heat, add 4 Tbs olive oil, shallots and garlic. Sweat until vegetables are soft. Add the diced squash and add just enough water to cover. Simmer over medium heat until tender.

In a small sauce pot, add the butter and sage leaves. Over medium heat, heat the butter until brown and fragrant. After browned, remove the sage leaves to strain on a paper towel. Set aside.

Once vegetables are tender, blend in batches using a high powered blender, slowly adding the browned butter. Once the butternut squash has cooled a bit, add the yogurt and season with salt and pepper to taste.

Cook the dry pasta in a large pot of heavily salted water. When cooked, strain and return to the large pot. Add the butternut squash and pumpkin sauce and toss until combined. Top with shaved parmesan cheese and the reserved sage leaves.