• Prepare your pasta according to package directions

Cook the Butternut Squash

• Wash the squash. Cut it in half vertically and remove the seeds.
• Section and chop into uniform cubes. Size does not necessarily matter here, but smaller pieces will cook quicker.
• Place squash cubes in a stock pot and cover with water.
• Salt generously. Bring to a boil and then cover and reduce heat, cooking until the squash is soft enough to smash with a fork.
• Drain the squash, reserving 1/2 cup of the cooking water.
• Transfer to a blender and add bouillon.
• Blend until the squash is smooth throughout. If the squash is not moving easily through the blender, add a small amount of the reserved water to thin the sauce.
• Set squash puree aside.

Prepare the sauce

• Melt butter in a sauce pan and cook until it starts to brown
• Add garlic and sage and cook until fragrant. Stir in goat cheese until melted and herbs are combined throughout. Remove from heat.
• Add butternut squash puree and stir quickly. Cover and allow it to sit for a few minutes.
• Salt sauce as needed.
• Combine sauce and pasta. Plate and top with extra sage, remaining goat cheese, and green onions.