Instructions: Bring 4 quarts salted water to a boil in a large pot for cooking pasta.

Cut squash in half lengthwise and use a spoon to scrape out seeds and stringy fibers. Reserve 1/2 of squash for another use. Peel skin from other half and cut into 1/2 inch cubes. You should have about 3 cups. Steam squash until tender but not mushy, 10 to 12 minutes.

While squash is cooking, cook pasta. When you drain it, make sure that some water still clings to noodles.

Heat oil and 2 tablespoons butter in large skillet. Add garlic and saute over medium heat until golden brown, about 4 minutes. The garlic should be richly colored but not dark brown or burned. Use a slotted spoon to lift garlic slivers from oil. Discard garlic.

Add steamed squash, shredded sage leaves, salt and pepper to pan. Toss to coat squash with oil and butter. Cook, stirring occasionally, until squash is heated through, about 3 minutes. Squash should be cooked long enough so that it is just beginning to lose its shape. Taste for salt and pepper. Toss hot pasta with squash sauce and remaining tablespoon of butter. Garnish with whole sage leaves. Pass grated cheese separately.

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