Heat oven to 375

Cut squash into small chunks and place on pan for roasting (you need a large pan or two cookie sheets)

Make sure its spread in an even layer and top with 4 TBSP avocado oil, dried thyme, sage, whole (peeled) cloves of garlic, and salt to taste

Put the squash in the oven

Check the squash about halfway through and toss to make sure they’re getting an even crisp

Start a pot of water for the pasta

While the squash is finishing, heat a saucepan and add 2 TBSP of avocado oil and add the onion or shallots- saute on medium for about 4-5 minutes until they’re nice and clear

Add 2 TBSP of flour to the onions and keep on low- this will be a thickening agent for the sauce

Slice the fresh sage and add to onions

Leave that on the stove on low and take the squash out of the oven

Put the squash into the pan and add the coconut milk. Use an immersion blender, but if your pan is too large, this will be difficult! Add more broth to help or you can use a blender instead.

You can choose how smooth you want the consistency of the sauce then add to the onion pan and stir. Add the chicken broth slowly and to your desired consistency.

Add salt to taste

Add in pasta and top with toasted hazelnuts and cheese!