Before starting, preheat the oven to 425°F and wash and dry all produce. Roughly chop 1/2 tbsp sage leaves (dbl for 4 ppl). Toss squash with sage and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until fork-tender, 22-24 min.

While squash cooks, add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Finely chop chives. Peel, then mince or grate garlic. Stir together goat cheese and half the chives in a small bowl. Set aside.

Add ravioli to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain ravioli and return to the same pot. Set aside, off heat. Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then onions. Cook, stirring occasionally, until softened, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 1 min.

Add broth concentrate and reserved pasta water to the pan with the onions. Whisk together, scraping up any browned bits on bottom of pan, until combined and slightly thickened, 1-2 min. Remove pan from heat. Whisk in sour cream. Season with salt and pepper.

Pour creamy garlic sauce over the ravioli in the large pot, then add roasted squash and remaining chives. Stir carefully to combine. Divide between bowls. Dollop over the herby goat cheese and sprinkle over the pepitas.