Pasta with Butternut Squash and Sage

2 TBS olive oil
2 C cubed peeled butternut squash, cut into 1/2 inch pieces
3 TBS balsamic vinegar
1 tsp salt
1/2 tsp black pepper
2 TBS fresh sage
4 oz gluten-free linguini
1/4 c chopped toasted walnuts for garnish
1/4 c Parmesan cheese or alternate, optional

Pour 1 TBS olive oil in heavy skillet.  Toss the squash in a zip-lock back with the vinegar, salt and pepper.  Add to the skillet and cook over low heat about 15-25 minutes until squash is tender and lightly browned.  Stir occasionally to prevent burning.  Remove the squash from the heat and stir in the sage.  Set aside.

Bring a large pot of water to boil.  Add linguini until al-dente, drain well.  Add to the skillet along with the remaining TBS of oil and toss well.  Serve hot, garnished with the chopped walnuts and Parmesan cheese as desired. 

Serves 4

From the book 1,000 Gluten Free Recipes by Carol Fenster p. 197.