Butternut Squash & Linguine

1 box linguine
2 tsp olive oil
1 Tbs minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine, or vegetable broth
1/4 tsp salt
1/4 cup chopped fresh sage or 4 tsp dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
Additional cheese, optional
Toasted chopped walnuts, optional

1) Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
2) Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
3) Toss squash with pasta and cheese. Sprinkle with additional cheese and walnuts, as desired.

Review:  This was surprisingly easy to make!  Especially since water takes so very long to boil in our high altitude!  I used goat cheese and toasted walnuts to finish this off.  The original recipe also suggested prosciutto or bacon, but I of course nixed that idea!  And, I forgot to add sage.  Oops.
This had a wonderfully sweet and tangy combo that perfectly balanced.  Yum!!