Ingredients:

1 box Gluten-Free Loopdy-Loos

2 cups butternut squash, cubed

1/4 cup sage leaves

4 eggs

2 tablespoons olive oil

Salt and pepper to taste

Parmesan cheese, for serving

Directions:

1. Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper. Roast until tender and golden, about 25 minutes.

2. Cook pasta according to package instructions until al dente.

3. In a skillet, heat a small amount of oil and fry the sage leaves until crisp. Remove and set aside.

4. In the same skillet, fry eggs to your liking.

5. Toss the roasted squash with the cooked pasta, top with fried sage, a fried egg, and a sprinkle of Parmesan cheese.