1- Peel the squash, cut in half lengthwise, remove fibers and seeds, and cut into 1/2 inch cubes.Steam over boiling water until fork-tender (about 7 minutes) Transfer to bowl and toss with olive oil, garlic and sage.

2- Prepare medium-low fire in grill with lightly oiled vegetable rack in place.

3- Begin boiling salted water for pasta.

4- Grill squash until tender and grill marked, tossing frequently. Remove from grill and keep warm.

5- Toast pine nuts on grill (place in a single layer on heavy aluminum foil) until they begin to color, about two minutes.

6- Add pasta to boiling water and cook until al dente. Drain and put in the bowl you tossed your squash in.

7- Make the sauce: Bring wine to boil in large saucepan. Boil one minute then add creme fraiche and squash. When creme fraiche is dissolved, store in half the goat cheese. Season with salt and pepper.

Divide among 4 plates, sprinkle with pine nuts and remaining goat cheese.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.