Red Kuri Squash Torchio with Pancetta, Caramelized Onion and Sage - Robert Sinskey Vineyards & Wildi

Ingredients

• 1 ½ - 2 pound red kuri squash or other fine grained winter squash
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 4 ounces pancetta, finely diced
• 1 medium onion, sliced into thin wedges
• 4 medium sage leaves, finely julienned
• 3 tablespoons unsalted butter
• 250 g (about 8 ounces) pumpkin torchio pasta
• 3 tablespoons toasted pine nuts
• Balsamico mosto cotto
• Shaved parmesan to serve, optional