Roasted Squash Alfredo Linguine

While squash roasts, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While almonds toast, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Strip sage leaves from stems.

Heat the same pan over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then sage. Pan-fry, flipping occasionally, until bubbling stops, 2-3 min. Transfer sage to a paper towel-lined plate. Season with salt.

While sage pan-fries, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

Heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until shallots soften, 2-3 min. Add spinach. Season with garlic salt and pepper. Cook, stirring often, until spinach wilts, 1-2 min. Add reserved pasta water, cream and ricotta. Stir to combine. Remove the pan from heat.