Butternut Squash and Fried Sage Pasta
['8 ounces whole-wheat penne', '1 tablespoon olive oil', '8 sage leaves', '1 medium red onion, thinly sliced', '2 garlic cloves, finely chopped', '1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup grated Parmesan']
Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
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