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! 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, 22-26 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. Strip 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 heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sage leaves. Fry until crisp, 1-2 min. Transfer fried sage 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 large non-stick pan (from step 3) over medium-high. When hot, add 2 tbsp butter (dbl for 4 ppl), 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, to taste.

Add cream sauce, pork mixture, 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 and remaining Parmesan over top.