Preheat the oven to 425 degrees.

Put the chopped Butternut squash on a half sheet tray or regular baking sheet. Spread the squash out evenly.

Melt 1 tablespoon of the butter. Coat the Butternut Squash with the melted butter evenly. Save the remaining butter for later in the recipe.

Once the oven has preheated, bake the squash for 25-30 minutes. Keep an eye on the squash and check it every so often. A little browning is okay, but we don't want it to burn. Cook until fork tender.

While the Butternut Squash is baking, chop and prep the remaining ingredients: onions, garlic, and apples.

Melt the remaining 3 tablespoon of butter in a large saucepan or dutch oven on medium heat, we need some room for when all of the ingredients come together. Before adding your ingredients we need to brown the butter. Swirl the butter in the pan and you should notice some foam forming on the melted butter. We don't want to burn the butter so make sure you are very careful and attentive during this step.

Once the butter is browned, add the sage leaves onions, apples, and garlic over medium heat. Stir and cook until tender.

Add half of the cream, grated cheese, salt and pepper to the pot and stir to combine. Lower the heat as you wait for the squash to finishing cooking in the oven. If your squash is done, add to the saucepan or dutch oven with the cream and the other ingredients.

Bring the pot to a simmer so all of the ingredients come together. Leave on medium-low for about 10-15 minutes. The liquid should reduce a little and the extra cream can be added in to thin out the sauce later.

While your pot with the squash and other ingredients is simmering, bring a pot of salted water to a boil for the linguine.

Add your linguine and cook based on your package instructions.

If everything times out, a couple of minutes before your pasta is done, use a blender to blend the butternut squash ingredients all together. Squash can naturally have some fiberous texture to it, but by cooking in the warm liquid we are doing our best to ensure a smooth finish. Blend completely and if needed, you can thin out to your liking with additional heavy cream, milk, or water. Be sure to taste and season throughout to your preference.

When the pasta is done, drain the water, and pour a couple spoonfuls of the finished sauce over the cooked linguine noodles. Coat evenly.

When adding to each plate you can add more sauce on top as needed.

Top each serving of linguine with the shredded Ricotta Salata cheese and roasted pumpkin seeds. Optional garnish of fried sage leaves as an additional topping (see notes below).