Here is a simple recipe and all you need is one tool.  The tool is Kanekichi-BN5-Turning-Slicer and you can find it on Amazon or at your local restaurant supply store along with a number of other places online.  They run about 75$ and if you don't want to splurge on this gadget you can easily make this same recipe using a mandolin and julienne the butternut squash.   I thought this would be a great fall and winter dish for vegetarians with classics flavors and little twists.   This could also be an excellent first or second course at a dinner party.

3 to 4 lb butternut squash peeled and bottom section with seeds cut off
4 tbsp butter
1 clove of garlic minced
7 whole leaves of fresh sage
3 whole chestnuts quartered
1 pinch of ground fresh nutmeg
4 oz grated petit basque cheese or parmesan, manchego or any other you like
Salt and fresh black pepper

Bring a small pot of water to a boil seasoned with salt.

Take the butternut squash and place it into the kanekichi slicer, centering the squash in the middle of the slicer.  Crank the slicer so that it turns out thin ribbons of "linguini".   In a saute pan add butter, sage,  and chestnuts.  Saute for about 2 to 3 minutes until the butter starts to brown ( don't burn) and add the garlic.   Meanwhile take a handful of the squash (first batch) and place it in the boiling water for 5 seconds and strain into the saute pan with all the other ingredients.  Toss once or twice and turn off the heat.  Season with salt, fresh pepper, and nutmeg.   Plate onto a plate or bowl and shave fresh cheese on top along with another pinch of nutmeg.  Serve immediately.    Because it is squash and not real pasta you cannot cook too long or else the squash will start to fall apart.

 The amounts above ( butter, garlic, sage, chestnuts, and nutmeg) are for one "batch".   I had a really large butternut squash so I could make roughly 5 batches so you would need to multiply the amounts to  accommodate how many people you are serving.  I would say if it is just two people a small butternut squash would be plenty.

Picture of the Kanekichi slicer with butternut squash