• Add squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
• Roast in the top of the oven, until golden-brown and tender, 22-24 min.

• Meanwhile, thinly slice half the sage. Remove remaining sage leaves from the stems.
• Peel, then mince shallot.
• Peel, then mince garlic.
• Pat chicken dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then sage leaves. Fry until crisp, 1 min. Transfer to a paper towel-lined plate. 
• Add chicken to the same pan with residual sage oil. Cook over medium-high heat, stirring occasionally, until chicken is cooked through, 3-4 min.** Season with salt and pepper. 
• Transfer chicken to a plate and cover to keep warm.

• Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
• When linguine is done, drain then return linguine to the same pot, off heat.

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

• Add cream sauce, half the Parmesan to the pot with linguine. Toss to combine.
• Divide linguine between plates.
• Top with roasted squash and chicken.
• Sprinkle fried sage and remaining Parmesan over top.
• Sprinkle chilli flakes over top, if desired. 

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook pork.**