Roasted Squash With Sage Butter Sauce

1
Preheat the oven to 200oC
2
Put the squash in olive oil with garlic, sage leaves, onion slices and chili flakes, and then season with sea salt and pepper. Place on a baking sheet and roast in the oven until the butternut squash becomes crispy. Rotate the pan half way through baking.
3
Cook the Digatilini Rigats according to package instructions. Drain and set aside.
4
Heat butter in a frying pan till it becomes foamy. Fry the pine nuts until they turn golden. Remove from pan and set aside. Add the sage leaves to the pan and fry until crispy. Remove half the leaves from the pan. Add the squash and pasta; toss to combine. Crush the remaining sage leaves on top and sprinkle with parmesan cheese to serve.

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