Kabocha is my all time favorite squash for its creamy, naturally sweet flavor, and I thought it worked especially well here, to balance savory sage and the touch of tang from the crème fraîche for a rich, velvety autumnal sauce. Still, any squash puree will work, from good old Libby's to butternut, acorn squash, or delicata. The sauce works well with just about any pasta you have on hand, though I prefer it over a springy, eggy pappardelle.

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