1. Preheat the oven to 425°F. Add cubed butternut squash to a large baking sheet. Toss with olive oil, salt, pepper, and spices. Roast for 25 minutes until soft and golden brown.

2. While butternut squash is roasting, prepare the rest of the sauce. In a large skillet, heat and melt 2 tbsp butter and 1 tbsp oil over medium-high. Once oil is simmering and up to temp, add sage leaves. Spread the leaves out into an even layer so they are not bunched together. Fry the leaves for ~10 seconds or until crispy. Keep a close eye on them at all times because they are quick to burn!

3. Immediately transfer sage to a paper towel to soak up excess oil and sprinkle over salt. Set aside.

4. To the skillet with already hot butter/oil, add the diced onion, garlic, pinch of red pepper flakes, and pinch of kosher salt. Cook for 3-4 minutes stirring frequently to prevent garlic from burning. Cook until onion is fragrant and translucent, and garlic is light golden brown. Transfer onion/garlic mixture to a high-powered blender.

5. To the blender, add vegetable broth, coconut milk, and miso paste. Blend on high until creamy and smooth. Adjust seasoning (salt), as desired. I ended up adding a heaping ¼ tsp kosher salt. Add sauce back to skillet and keep on low while preparing the pasta.

6. Cook pasta according to pkg directions. Drain and pour into skillet with the sauce. Toss well to combine.

Toasted Walnut Topping

1. Add walnuts to a small skillet. Toast over medium-high heat until fragrant and light golden brown. Transfer to a small bowl and stir in lemon zest and salt.

2. Serve pasta with walnut topping and crispy sage.