For the scallops:

Place a heavy pan over high heat with 2 Tbsp of corn oil. Once hot, add the scallops. Do not crowd the pan. Cook for 2 minutes on each side and remove. Set aside while creating the pasta. 

Fill a medium pot 2/3 full with water and bring to a boil. Add the butternut squash and boil for about 15 minutes or until tender. Drain the squash, reserving a cup of the water. Fill the pot again and bring to a boil for your pasta later.

If making crispy sage:

While the squash is boiling, place a large sauce pan over med-low heat and add 1.5 Tbsp of oil. Once the oil is hot, add the leaves. Cook about 20 seconds on each side or until crisp and remove to a paper towel-lined plate. 

In the same large sauce pan, bring the heat to medium-high and add one Tbsp of oil. Once hot, add the garlic and stir until fragrant for about 30 seconds. Then add the onions and cook, stirring, until translucent. Add the cooked butternut squash and stir for a couple minutes to combine. Season with salt and pepper. Then switch off the heat and pour everything into a blender or processor to puree. 

Puree until smooth and then return the sauce to the pan. Place over medium heat. Gradually add the half & half, stirring continuously until well combined. Add the nutmeg and all-spice. Taste and add more salt and pepper as desired. Use the reserved squash water to thin if needed, adding a Tbsp at a time. When your desired consistency is reached, remove from heat. 

Once your pasta water is boiling, add the pasta and cook al dente according to instructions. Drain and add the pasta to your butternut squash sauce. If needed, gently warm the pan over med-low while tossing.

Split the pasta between two plates, top with 5 scallops, and sprinkle with crumbled sage.