Before starting, preheat the oven to 400 °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! Add squash, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. Roast squash in the top of the oven until golden-brown and tender, 18-19 min.

Meanwhile, 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.Pick sage leaves from stems. Thinly slice half the sage leaves, leaving remainder as full leaves. Peel, then mince shallot.Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then full sage leaves. Fry until crisp, 1-2 min. Transfer fried sage leaves to a paper towel-lined plate. Set aside. Add pork to the pan with sage-scented oil. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer pork to a plate, then cover to keep warm.

Meanwhile, add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain and return linguine to the same pot, off heat.

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

Add cream sauce, pork, spinach and half the Parmesan to the pot with linguine. Toss to combine until spinach wilts, 1 min. Divide linguine between plates. Top with squash. Sprinkle fried sage leaves and remaining Parmesan over top.