Prep - Peel, de-seed, and dice your squash. You want around 1cm cubes.

Fried sage - Heat a pan to medium-low, add olive oil to cover the whole surface and add some of the prettier sage leaves, maybe 6 to 8. It will sizzle and bubble, as soon as each leaf stops bubbling, take it out and set aside.

Squash - Increase the pan heat to medium, add your squash to the pan, season with salt then toss and move around. Drop in a couple sprigs of whole sage. Keep this moving, stirring and tossing it about. After 4 to 5 minutes it should have started to soften and round on the corners. Add a splash of water and a lid. Cook for a minutes or two, stir/toss, lid back on and repeat. After another 4 to 5 minutes it should be completely soft, test my squashing with a fork. Once ready tun the heat off and remove the sage.

Pasta - Cook your pasta in salty boiling water according to packet instructions, but undercut al-dente by a minute or so.

Blend - Add the squash to a blending cup/container, add 40g of gorgonzola (or more if you love it), and blend until completely smooth.

Finish - Add the sauce base back to the pan on low heat, stirring and not letting it stick. Once the pasta is done add it to the pan, reserving pasta water. Finish cooking the pasta in the pan, adding pasta water and more sauce base to get the amount and consistency of sauce you like. Taste for seasoning and adjust.

Plate - Plate your pasta, top with bits of gorgonzola and the fried sage leaves.

Enjoy immediately!