Cube butternut squash into ½ inch pieces, and toss with salt, pepper and olive oil on a baking sheet.
Bake the squash for 35-40 minutes at 450 degrees, until the cubes are soft and browned.
While the squash is cooking, boil a pot of salted water and cook the Barilla Rigatoni to al dente texture.
Drain the pasta, reserving ¼ cup of the pasta water.
Return the empty pot to the stove and add 7 tablespoons of butter, cook over medium-low heat for 4-5 minutes just until the butter starts to get browned.
Add in chopped sage and walnuts to the butter and cook for another 1-2 minutes.
Toss pasta and butternut squash into the butter mixture over low heat; fold in Parmesan cheese and season with salt and pepper.
Serve immediately with more freshly grated Parmesan cheese and chopped sage.
Recipe by DomestikatedLife at https://domestikatedlife.com/2016/11/21/5ingredientpasta/