Penne with Caramelized Squash, Fried Sage, Toasted Hazelnuts and Balsamic Reduction

Directions

1. In a small sauce pot over medium-high heat, reduce the balsamic vinegar by about one half and set aside. While vinegar is reducing, toast hazelnuts in a sauté pan over medium-high heat.
2. Place the skillet over medium-high heat and heat olive oil. Add the whole sage leaves and fry, stirring until darkening and just beginning to crisp, then remove leaves from oil and drain on a paper towel-lined plate, reserving oil in skillet.
3. Cook pasta per the instructions on the box.
4. While pasta is cooking, add squash to the skillet with the reserved sage-infused oil and cook over medium heat. Add garlic, chili flakes and chopped sage, and cook until just fragrant. Increase heat to high, add white wine and stock, and cook until reduced by half.
5. Add pasta and ½ cup of pasta cooking liquid and heat through. Add half of the hazelnuts.