Spaghetti pasta with butternut squash and sage oil

Ingredients:

• 1 medium butternut squash, peeled and cut into 1 cm cubes (seeds removed)
• 1 bunch of collard greens or kale
• 450 g whole-wheat spaghetti or fusilli pasta
• 1 tbsp. l. olive oil
• Salt and ground black pepper
• 110 g butter
• 6 cloves of garlic, thinly sliced
• 1 cup chopped fresh sage (loosely packed)
• 1/2 cup toasted and chopped hazelnuts
• Grated Parmesan cheese for serving

Preparation:

1. Preheat oven to 205°C.
   
   Place the pumpkin on a baking sheet, toss with olive oil, and season generously with salt and pepper. Bake until tender, about 30 minutes.
   
   Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions.
2. Meanwhile, melt the butter in a saucepan over medium-high heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash, kale, and hazelnuts and stir.
   
   Drain the pasta, place it in a saucepan, and mix all the ingredients well. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.