spicy butter nut squash rigatoni with sage

Ingredients

• 1 lb of rigatoni
• 1 butternut squash, halved and deseeded
• 6 cloves of garlic, sliced
• 2 tbsp extra virgin olive oil
• 1/2 red onion, diced
• 1 tbsp of red pepper flakes
• 1/2 cup of vegetable stock or water
• 1/2 cup heavy cream
• flaky salt
• black pepper
• 4 sage leaves, fried