Heirloom Wheat Garganelli with Brown Butter and Roasted Squashes

Ingredients:
16oz Pastificio Boulder Heirloom Wheat Garganelli
2lbs of butternut and delicata squashes
1/2 cup Extra Virgin Olive Oil
6 cloves of garlic (diced)
4oz of brown butter
a good bunch of fresh sage
Nutmeg
Salt
Black pepper

How To:
Turn oven on (375F)

Peel butternut squash and cut in 1" cubes, wash delicata squash, slice in 1/2" thick rings. Toss them with 1/4 cup of extra virgin olive oil, nutmeg, salt and pepper. Line baking sheet with parchment paper, spread squashes on it. Bake for about 30-45' or till when golden brown

Bring 4 quarts of water and plenty of salt to a boil Dice garlic, sauté it with the rest of the olive oil till golden (set aside).

At low medium heat, sauté butter till solids become golden brown. Mix with olive oil, garlic and thinly sliced fresh sage. Cook pasta as per pasta box instructions. Once pasta is al dente (a bit less cooked as you would like), transfer it with a spider to the saucepan with butter, olive oil and garlic and add
a 1/4 cup of pasta water. Toss it vigorously (just moving the saucepan, don't use any utensils). Add roasted squashes. Sprinkle a bit more of fresh sage and Parmigiano Reggiano cheese (and red pepper flakes if desired).

Buon appetito!