Sfoglini Bucatini with Butternut Squash & Sage Sauce

Preheat the oven to 400 degrees Fahrenheit.
Place the butternut squash, garlic, shallot and sage on a baking sheet and drizzle with the olive oil. Season with a few pinches of salt and pepper and stir to ensure that everything on the pan is lightly coated with olive oil before arranging contents into a single layer. Cook in the oven for 30 minutes, turning once halfway through; when done, the squash, garlic and shallot should all be softened and break easily when pressed with a spatula.
Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1 cup of pasta water before straining.
Remove the sage leaves from the stems, reserving the leaves. Add the sage leaves and the rest of the contents of the baking pan to a food processor, along with the vegetable broth and cheese and puree until smooth. You will likely need to add about a 1/2 cup of the reserved pasta water to loosen the puree; add the water in small amounts to the food processor and pulse. When the puree is a sauce-like consistency, it’s ready. Season with additional salt and pepper if desired, mix with bucatini and additional pasta water if needed.
Serve immediately with additional grated cheese and toasted homemade bread crumbs, if desired.
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