Before starting, preheat the oven to 425°F. Wash and dry all produce. Roughly chop 1/2 tbsp sage leaves (dbl for 4 ppl). Toss squash with sage and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through, until fork-tender, 22-24 min.

While squash cooks, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, finely chop chives. Peel, then mince or grate garlic. Stir together goat cheese and half the chives in a small bowl. Set aside.

Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then onions. Cook, stirring occasionally, until softened, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Remove pan from heat. Stir in sour cream and broth concentrate, scraping up any browned bits on bottom of pan. Season with salt and pepper.

When sauce is done, add ravioli to the large pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain ravioli and return to the same pot, off heat.

Add creamy garlic sauce, reserved pasta water and remaining chives to the large pot with ravioli. Stir gently to combine. Divide ravioli between bowls. Top with squash and herby goat cheese. Sprinkle pepitas over top.