Directions

1. 1. **Preheat oven** to 375°F.
2. 2. **Brush** all squash flesh with 2 tbsp of the Wild Mushroom and Sage olive oil and sprinkle with salt & pepper. Place face down on a parchment-lined baking sheet and roast on the middle rack for 45 mins, until fork-tender.
3. 3. **Place** garlic cloves on a piece of foil, drizzle with EVOO, and wrap up tightly. Add it to the oven at the 15-minute mark, so it roasts for 30 mins. Take both out at the same time, flip the squash over, and open the foil to let the squash and garlic cool.
4. 4. **Heat** 1/4 cup of NOOC EVOO in a pan over medium heat, add sage leaves, and fry until crispy, about 1-2 mins.
5. 5. **Remove** sage leaves from the pan and add onions. Sauté for about 5 mins until soft and translucent. Remove onions from the pan and set aside in a bowl.
6. 6. **Drizzle** a little more EVOO into the pan and add mushrooms. Sauté for about 5 mins until cooked through. Set aside in a separate bowl.
7. 7. **Scoop** all roasted squash flesh into the bowl of your food processor, excluding any skin. Add cooked onions, roasted garlic, and stock. Puree until super smooth, about 1 minute. Now add parmesan and crispy sage leaves, puree for another 15 seconds.
8. 8. In a **large pot**, heat 2 tbsp Wild Mushroom and Sage olive oil. Add chicken and sauté until just sealed (no pink). Stir in squash mixture, cooked mushrooms, and heavy cream. Reduce heat to LOW and simmer COVERED for about 15 mins, stirring often.
9. 9. **Cook** a 500g package of pasta (Radiatore is the BEST!) according to package instructions, drain, and add to the pot of sauce. Toss thoroughly and season with salt & pepper (chili flakes too if you like it spicy!).