Bring a medium pot of salted water to a boil. Peel and halve the squash lengthwise. Scoop out and discard the pulp and seeds; cut the squash into ½-inch cubes. Peel, halve and mince the shallot. Mince the garlic. Pick the sage leaves off the stems.

In a second medium pot, heat a drizzle of olive oil on medium-high. Add the shallots and garlic; season with ½ the spice blend. Cook, 30 seconds to 1 minute, until fragrant. Add the squash and cover with water; season with S&P. Bring to a boil and cook, 8 to 10 minutes, until tender when pierced with a fork. Reserving 1 cup of cooking water (double for 4 portions), drain the squash and return to the pot. Add the cream and reserved cooking water; season with S&P. Using a fork (or potato masher), mash the mixture to achieve your desired consistency.

While the squash cooks, add the pasta to the pot of boiling water. Cook, 5 to 8 minutes or until al dente (still slightly firm to the bite). Drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside in warm spot.

While the pasta cooks, in a small pan, heat a drizzle of olive oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 minutes or until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with the remaining spice blend and S&P.

While the pepitas toast, in a small bowl, combine the lettuce, ½ the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste.

To the pot of squash, add the pasta, the remaining vinegar, ½ the Parmesan and ½ the sage (roughly chop all before adding); season with S&P to taste. Return to the heat and cook, stirring frequently, 2 to 3 minutes, until the pasta is coated. Divide the finished pasta between your plates. Garnish with the ½ the pepitas, the remaining Parmesan and as much of the remaining sage as you’d like. Top the salad with the remaining pepitas and serve on the side. Bon appétit!