Sage with butter and pasta is a bit of a classic but I think it can be too rich and I always feel a bit guilty slugging a huge wedge of butter into the pan.
Adding steamed butternut squash, or pumpkin, makes this a bit healthier and it helps that sage tastes amazing with squash - a bit like stuffing.
The lemon juice makes this dish feel a bit fresher for spring and stops it feeling to rich.
And this butter butternut and sage linguine only takes fifteen minutes to make, winner!