Grocery List

2-2½ pounds peeled Butternut Squash, cut into 1/2-inch cubes

10 Sage Leaves

2 pints Cherry or Grape Tomatoes

1 small Red Onion, peeled, quartered and cut into 1-inch wedges

1 Lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)

2 packed cups Baby Spinach

¼ cup fresh flat-leaf Parsley or Basil leaves and tender stems, roughly chopped

½ pound Hot Italian Sausage, (without casings)

1 (4-ounce) ball fresh Mozzarella, torn into chunks, or ½ cup ricotta salata, crumbled (optional)

1 cup Farro, rinsed

1 pound cupped or tubed pasta, Orecchiette or Penne

¼ cup Pesto, plus more to taste

½ teaspoon Red-Pepper Flakes

Kosher Salt and Black Pepper

2 tablespoons Extra-Virgin Olive Oil, plus more for the pasta

2 tablespoons Olive Oil, plus more for the farro

Salt and Pepper

6 tablespoons Unsalted Butter

½ cup grated Parmesan, plus more for garnish

Roasted Pine Nuts, for topping

8–10oz. Fresh or Dried Wheat Noodles, (such as lo mein, udon, or ramen)

Kosher Salt

¼ cup Gochujang

3 tablespoons Soy Sauce

2 tablespoons light or dark Brown Sugar

2 tablespoons Tahini

2 teaspoons Toasted Sesame Oil

2 tablespoons Vegetable Oil

1 bunch Broccoli Rabe, coarsely chopped

4-6 Garlic Cloves, finely chopped

Freshly Cracked Black Pepper

Handful of torn Basil Leaves, plus sprigs for serving

Toasted Sesame Seeds and Lime Wedges (for serving)