Saged Squash Pasta

8 oz. gluten-free pasta
1 medium acorn squash
1 sweet onion, sliced thinly
6 fresh sage leaves, minced finely
4 T. butter, divided
3 T. mascarpone cheese

Preheat oven to 450 degrees. Poke squash a few times with a sharp knife. Place it on a roasting pan and roast for about an hour. Remove from oven and let cool for about 15 minutes. Slice it in half, being careful not to burn your fingers. Scoop out the seeds from the center of each half with a spoon. Set aside.

While the squash is roasting, put 1 T. butter and the sliced onions into a heavy-bottomed pan, and place over medium heat, stirring occasionally. When the onions begin to become translucent lower the heat to low and continue cooking, stirring occasionally, until they become brown and carmelized. Set aside.

Cook pasta according to package directions. Drain and return to the pot. Add the butter, minced sage, mascarpone, and onion. Scoop out the squash flesh into the pot. Stir everything together roughly, and serve immediately, or portion and freeze.