Line a baking sheet with parchment paper, and set it aside. Peel the shallots and chop into large pieces. Toss the squash and shallots with oil or spray, half the salt, and a few shakes of ground pepper. Arrange in a single layer on the baking sheet, and place in an un-preheated oven. (You can either wrap the shallots in foil or just throw out the few small pieces that may burn during roasting.) Turn the heat on to 450 F, and bake 35 minutes. Purée all ingredients except the pasta and sage, either in a blender or with a hand blender, until thick and smooth. Boil the pasta according to package directions. Drain, but do not rinse. Heat the puréed sauce on the stove until desired serving temperature is reached. Taste the sauce, adding salt and additional seasonings if desired. Stir the al dente pasta together with the butternut squash sauce.View Nutrition Facts