Butternut Squash in Sage butter with Pasta

It is so fun to have different vegetables to eat in different seasons. Now that winter is almost over I will soon have to say goodbye to butternut squash until next year. Of course I love butternut squash just roasted in the oven in olive oil with salt, pepper and garlic but then I feel obliged to figure out  things to go with it. I wanted to come up with a one pot meal if you will and this is how the recipe came about.

1 squash peeled and cubed (the way I cube it, which seems the easiest for me, is to slice it first then peel around the edges.
1 med. onion roughly chopped
3 T olive oil
2-3 cloves garlic minced
1/2 stick butter
6-8 medium to large sage leaves chopped (reserve a little for sprinkling on top)
1/2-3/4 c white wine
1/2 box thin spaghetti (I used Barilla plus)

Bring a pot of salted water up to a boil.
Pour olive oil in the skillet and let it get very hot but not smoking.  Add the squash in a single layer as best as possible and let brown then turn to other side and let it brown. Add the onion and saute. Salt and pepper. Add the butter and let brown a bit then add the garlic and sage. Pour in the wine and let reduce. Put the pasta in the water to cook as the instructions on the box tell you. Turn off the squash and add another Tablespoon of butter and the reserved bit of sage.The squash should be tender by now but with more of a bite to it than if you had roasted it.Taste to see if it needs more salt and pepper then add the drained cooked pasta and toss to coat the pasta evenly with the butternut squash and sauce. Taste again for seasoning.