Step 1

In a medium Dutch oven, melt butter over medium-high heat. Add onion and cook, stirring often, until softened and beginning to caramelize, about 5 minutes. Add squash, apple and sage and cook, stirring often until lightly caramelized, about 5 minutes.

Step 2

To the vegetables, pour in cream and stock, then cook, covered, until tender, about 10 minutes. Transfer to a blender and puree until smooth. Season with salt and pepper and return to the pot. Keep warm.

Step 3

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain, reserving 1 cup of pasta water.

Step 4

Add pasta to the butternut squash puree and toss with cheeses and ½ cup pasta water, adding more if needed. Adjust seasoning with salt and pepper. Divide between bowls and serve.