• Roast the butternut squash: Preheat the oven to 400°F. Arrange the butternut cleaned squash, garlic bulbs, and onions on a baking sheet. Drizzle with extra virgin olive oil and season with salt and pepper. Roast for about 35 -45 minutes, or until the squash is tender and beginning to caramelize and the onions and garlic are soft.

Cook the pasta: While the vegetables roast, bring a large pot of generously salted water to a boil. Cook the pasta until al dente, following the package directions. Before draining, reserve 2 cups of the pasta water.

• Toast the sage and walnuts: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the fresh sage leaves and walnuts. Cook until the sage is crisp and the walnuts are lightly toasted. Remove a few sage leaves and walnuts for garnish, if desired.
• Toast the sage and walnuts: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the fresh sage leaves and walnuts. Cook until the sage is crisp and the walnuts are lightly toasted. Remove a few sage leaves and walnuts for garnish, if desired.
• Make the butternut squash sauce: Transfer the roasted butternut squash, onions, and roasted garlic to a food processor. Add 1 cup of the reserved pasta water and blend until completely smooth and creamy.
• Finish the Gorgonzola sauce: Pour the butternut squash purée into the sauté pan with the sage and walnuts. Add the Gorgonzola and the remaining 1 cup of reserved pasta water. Stir well and simmer gently for about 5 minutes, or until the Gorgonzola has melted and the sauce is smooth and creamy.
• Toss the pasta: Add the cooked pasta to the creamy butternut squash Gorgonzola sauce. Toss well, allowing the sauce to coat every strand. If needed, add another splash of pasta water to reach your desired consistency.
• Serve: Divide the pasta among serving plates and finish with additional crumbled Gorgonzola, toasted walnuts, and crispy sage leaves. Serve immediately.