takes 25 minutes
1/2 cup chopped pecans
1 box GOODLES Lucky Penne
2 tablespoons olive oil
6 whole sage leaves
2 cups chopped butternut squash
5 cloves garlic, sliced thin
2 tablespoons chopped sage leaves
1 teaspoon allspice
1/2 teaspoon crushed chili flakes
1 pinch cinnamon
4 tablespoons butter
2 tablespoons real maple syrup
Heat a frying pan with no oil and add in the chopped pecans. Cook over medium heat, stirring and tossing often until toasted. Set aside.
Bring a pot of water to a boil and add in the pasta. Cook for about 10 minutes until tender & strain.
Bring a large nonstick pan to medium high heat and add in the olive oil.
Add the whole sage leaves and carefully fry them on both sides until crispy. Remove to a paper towel.
In the same oil, add the squash and season with a few pinches of salt. Cook, stirring occasionally, for about 15 minutes until the squash is just about tender.
Add in the garlic, chopped sage, allspice, chili flakes, cinnamon, and butter. Stir to combine. Cook for about 3-5 minutes until the butter has darkened slightly.