Creamy Butternut Sage Shells

1: Warm olive oil in a large skillet over medium high heat. Once warm, add the sage and toss to coat, stirring until slightly crispy. Transfer to a small bowl and sprinkle with salt.

2: Add the squash, onion, garlic, and red pepper to the skillet; season with salt and pepper. Cook until the onion is soft and translucent, about 7-8 minutes. Add broth and bring mixture to a boil; reduce heat and simmer until the squash is soft and liquid is reduced by half — about 15 minutes.

3: Bring a large pot of salted water to boil and cook noodles until al dente. Reserve 1 cup of pasta water before draining.

4: Let squash mixture cool slightly and transfer to a blender or food processor. Add cream cheese and parmesan. Purée until smooth and season with salt and pepper to taste.

5: Pour sauce over pasta, stirring in sautéed spinach or roasted broccoli, if desired.