Peel and dice the Butternut Squash (1). Wash and roughly chop the Kale (4 cup). Shave the Parmesan Cheese (1 ounce), and roughly chop the Sage Leaves (5).
In a medium-large saucepot over medium-high heat, add 4 cups of Water. While waiting for water to boil, place a large sauté pan over high heat, and add small butternut squash, 2 cups of Water, and Olive Oil (1 tablespoon).
Cook the butternut squash for 10-12 minutes, until most of the liquid has evaporated. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Remove the squash from the pan, and reserve.
When the water comes to boil, add Fusilli Pasta (1 1/2 cup) while stirring, and cook over high heat for 6-8 minutes, or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens.
Before draining, reserve 2 tablespoons of pasta water. Drain the pasta and kale in a colander, and reserve. In a large mixing bowl, add Ricotta Cheese (1/2 cup), Crushed Red Pepper Flakes (1/2 teaspoon), pasta water and Unsalted Butter (1 tablespoon).
Stir to combine, and reserve. In a large sauté pan over medium heat, add Olive Oil (1 tablespoon) and then the chopped sage. Cook for 1-2 miutes, remove from pan with a slotted kitchen spoon, and season with Kosher Salt (to taste).
Over medium heat in the same pan, combine the pasta, kale, and butternut squash. Incorporate while stirring. Cook just long enough to warm. Remove from heat. Add the mixture to the mixing bowl of cheese. Stir to combine.
Divide the pasta between the plates, then top with fried sage leaves and parmesan cheese. Enjoy!