Before starting, preheat the oven to 425 °F. Wash and dry all produce. Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Toss squash, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes on a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper. Roast in the top of the oven, until golden-brown and tender, 22-24 min.

While squash roasts, add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, thinly slice half the sage. Remove remaining sage leaves from the stems. Peel, then mince the shallot. Peel, then mince the garlic. Pat the pork strips dry with paper towels, then cut into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the sage leaves. Fry, until crisp, 1 min. Remove the fried sage to a paper-towel lined plate. Set aside. Add the pork to the same pan with the sage scented oil. Cook, stirring occasionally, pork is cooked through, 3-4 min.** Season with salt and pepper. Transfer cooked pork to a large bowl. Cover with foil to keep warm.

While pork cooks, break linguine noodles in half, then add to boiling water. Cook, stirring occasionally, until tender, 10-12 min. When linguine is done, drain and return the linguine to same pot, off heat.

Re-heat the same large pan (from step 3) over medium-high. When hot, add 2 tbsp butter (dbl for 4 ppl), then the shallots and garlic. Cook, stirring occasionally, until fragrant, 2-3 min. Add the sliced sage, Dijon and heavy cream. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper.

Add the cream sauce, pork and half the Parmesan to the pot with the linguine,. Toss to combine. Divide the linguine between plates. Top with the roasted squash. Sprinkle the fried sage and remaining Parmesan over top.