Ingredients

This serves 4-5 as an appetizer or 3-4 as a main course.

• 1/3 cup Pine Nuts
• 8 ounces of butternut squash, peeled and cut into 1-inch cubes
• 1 1/2  tablespoon Colonna Molise DOP Extra Virgin Olive Oil
• Sea Salt, Black Pepper
• 3 tablespoons Delitia Butter of Parma
• 1/3 pound Pancetta or Prosciutto Shank, cubed (optional)
• 2 tablespoons sage, minced
• 3/4 pound Spinosi Tagliatelle, or homemade Tagliatelle or Fettucini

Place Pine Nuts on a heavy baking sheet with a rim and toast in 375-degree oven for 8 minutes until golden. In a bowl, toss squash with olive oil, sprinkle with salt and pepper. Remove pine nuts to bowl. Place squash on baking sheet and roast in oven for about 20-25 minutes until tender when pierced with a fork. Meanwhile, melt butter in a heavy saute or frying pan;  if using Pancetta or Prosciutto Shank, saute for 3 minutes in butter; don't allow butter to burn. Keep warm over very low heat. Bring a large pot of well-salted water to a boil, add pasta and cook to al dente -- this will take only a minute or two. Drain, reserving 1/2 cup pasta water.  When squash is tender, add to butter and sprinkle sage on top. Stir to coat. Add pine nuts, stir again. Add drained pasta and toss well. If mixture seems too dry, stir in several tablespoons of pasta water.