• Before starting, preheat the oven to 400°F. 
  
• Wash and dry all produce. 
• To a parchment-lined baking sheet, add squash, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) chili flakes. Season with salt and pepper, then toss to coat. (Like things spicy? Add more chili flakes!)
• Roast squash in the top of the oven for 18-19 min, until golden and tender.

• Bring a large pot of salted water to a boil over high.
• Meanwhile, pick sage leaves from stems. Thinly slice half the sage leaves, leaving the remainder as full leaves. 
• Peel, then mince shallot.
• Peel, then mince or grate garlic.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then full sage leaves. Fry for 1-2 min, until crisp. 
• Using a slotted spoon, transfer fried sage leaves to a paper towel-lined plate. Set aside. 
• Add turkey to the pan with residual sage-infused oil. Cook for 4-5 min, breaking up turkey into smaller pieces, until cooked through.** Season with salt and pepper. 
• Transfer turkey to a plate, then cover to keep warm.

• Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
  
• Strain linguine, then return to the pot, off heat.

• Heat the same pan (from step 3) over medium.
• When hot, add 2 tbsp (4 tbsp) butter, then shallots and garlic. Cook for 1-3 min, stirring occasionally, until fragrant.
• Add sliced sage, half the Dijon (all for 4 servings) and cream. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly. 
• Season with salt and pepper.

• To the pot with strained linguine, add cream sauce, turkey, spinach and half the Parmesan. Toss to combine for 1 min, until spinach wilts.
• Divide linguine between plates. Top with squash.
• Sprinkle fried sage leaves and remaining Parmesan over top.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**