Step 1

Peel, seed and shred squash with a box grater (preferred) or a food processor fitted with a shredding blade.

Step 2

Heat avocado or other light cooking oil in a large skillet over medium-high heat. Add sage, thyme and chile flakes and toast until sage is crisp, about 30 seconds.

Step 3

Add squash, salt, a few good grinds pepper and wine and continue cooking over med-high until liquid is almost gone and squash is tender and beginning to brown in places, about 10-15 mins.

Step 4

Meanwhile, boil pasta in lightly salted water until just shy of al dente. Drain and set aside, reserving about 1.5 cups pasta cooking water.

Step 5

Add brown sugar and ½ cup pasta water to squash mixture. Cook down once more until water is reduced and squash is thoroughly cooked and threatening to turn into mush, about 10 mins.

Step 6

Add pasta to skillet with another ½ cup pasta water and cook until sauce and pasta come together and pasta is al dente, about 5 mins, adding more pasta water a splash at a time if necessary. (If dish is becoming salty, use regular water.) Taste and adjust for salt and pepper, if needed.

Step 7

Turn off heat and gently stir through olive oil. Serve immediately.