Spicy Butternut Squash Pasta with Crispy Sage and Burrata

Preheat oven to 400 F. Add cubed butternut squash to a baking sheet, and toss with the olive oil and a pinch of salt. Bake for 30-35 minutes until squash is soft, flipping halfway through cooking.

While the squash is roasting, prepare your Banza pasta according to package. Reserve at least ½ cup pasta water before draining.

When squash is ready, add to a blender with broth and blend until pureed.

In a large skillet, add 1 tbsp olive oil on medium heat. Add the sage, and fry for about 30 seconds or until crispy. Remove immediately and transfer to a paper towel-lined plate to drain excess oil.

In the same skillet, heat up butter on medium heat. Add shallots, and cook for 3-4 minutes until softened. Add in garlic, tomato paste and Calabrian chili. Cook for 1-2 minutes until tomato paste is brick red, then add in the squash puree. Mix together, and then add in the cream.

Bring to a simmer and let cook for a minute or two until thickened. Then add a splash of pasta water to get your desired consistency. Mix in the drained Banza pasta, and add more pasta water, if needed.

Transfer to bowls and top with burrata, crispy sage, and some more Calabrian chili.