Heat 3 tbsp olive oil in a deep non-stick pot. Add 8-10 chopped sage leaves. Within 1 min the sage leaves will crisp. Gently remove the sage leaves and keep it aside on a plate lined with paper towel.

In the same non-stick pot, add 3 cloves of minced garlic, 1 cup of chopped gold pearl onions, 450 gm of peeled and diced butternut squash, and mix everything together.

Now add salt (as per preference), 2 tsp ground black pepper, 1 tsp red chili flakes, ¼ tsp nutmeg powder, and give it a mix. Cook for 8-10 mins or until the onions are translucent.

Now add 2 cups of Vegetable broth, stir it and let it come to a boil. Then cover the pot with a lid, and let it simmer on low for 15 mins or until the butternut squash is completely cooked and soft.

Meanwhile, bring another large pot with water to a boil. Then add 2 tsp salt and 250 of Cavatappi pasta. Cook it for 10 mins or until the pasta is al dente.

Let the mixture cool down a bit. Transfer the mixture into another bowl and make a puree using a handheld immersion blender.

In the same non-stick pot, add 2 tbsp of salted butter, pour in the butternut squash puree, half of sage leaves, and give it a mix.

Transfer the boiled pasta directly from boiling water pot to the butternut squash mixture.

Add ¼ cup of heavy cream, 1 cup of grated Parmigiano Reggiano and give it a mix.

Transfer in to serving plate, garnish it with the remaining sage leaves and enjoy!