Angel Hair and Honey Butternut Squash

Directions

1. Combine 2 tablespoons olive oil with panko and pine nuts in heavy skillet. Toss to combine. Toast over medium heat, stirring constantly until panko and pine nuts turn golden brown, about 8-10 minutes. Transfer mixture to bowl.
2. Wipe skillet clean and return to stove over medium heat. Add honey and butter. After butter and honey melt, add nutmeg and whisk until mixture just begins to bubble around edges. Reduce heat to medium-low, add cubed butternut squash and stir to coat. Sauté squash over medium-low heat stirring occasionally, until squash is fork-tender, about 12-14 minutes.
3. While squash cooks; in small saucepan, combine remaining 4 tablespoons of olive oil and minced garlic; cook over low heat to infuse oil and gently cook garlic, about 10 minutes.

   While oil infuses bring 6 quarts of cold water to a boil in large stockpot. Add pasta and cook until al dente, about 5 minutes. Drain pasta very well and transfer to large bowl.

4. Remove infused oil from heat, stir in lemon zest and lemon juice; season with salt and pepper. Sprinkle pasta with chopped basil leaves and drizzle with infused oil. Toss to separate pasta then add toasted panko and pine nut mixture. Using tongs or two large forks, gently toss everything together.
5. Mound pasta into haystacks onto serving dishes. Spoon sautéed honey butternut squash onto/around pasta and top with finely grated Parmesan. Finish with a squeeze of fresh lemon juice and garnish with additional chopped basil, if desired.