Butternut Squash Pasta - Testing

https://www.fitfabfodmap.com/gluten-free-pasta-with-roasted-butternut-squash-sage/

The way this recipe is written confuses me, so I'm going to first try to reorganize it to make it more 'me' friendly.

1 small butternut squash (2-3lbs), peeled and diced

2 Tbsps green onions, minced

about 3 Tbsps olive oil 

salt pepper, for taste

1/4 cup fresh sage, minced & save 4 whole sage leaves

2 Tbsps pumpkin seeds, toasted

1 lb pasta

1. Preheat the oven to 375 degrees.
2. Toss the squash, green onions, a drizzle of oil (about 1 Tbsp), salt & pepper along with the minced sage.
3. Spread the seasoned squash on a large baking sheet and put in the oven for 40 minutes or until soft. Remove from the oven and set aside.
4. Put a large pot of salted water on to boil and cook the pasta.
5. While the pasta is cooking, toast the pumpkin seeds in a large skillet (you'll be using it again) on medium-high heat until they start to pop and slightly brown. Remove and set aside.
6. Once the pasta is cooked, drain and reheat the same large skillet on medium-high heat. Add 2 Tbsps of oil and once oil is heated add the remaining whole sage leaves to crisp - this takes about 30 seconds. Remove sage from the pan.
7. Divide all the ingredients into two batches and cook in the hot oil, stirring frequently, until the pasta starts to crisp, about 4 minutes. Add the pumpkin seeds and cook an additional minute. Combine the two batches in a large bowl and serve.