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Cook pasta in lightly salted boiling water as package directs. While pasta cooks, heat milk, squash and sage in a medium saucepan until simmering. Reduce heat to medium-low; cover and simmer 5 mins or just until squash is tender. Remove saucepan from heat and stir in cheese until blended. Drain pasta well and return to pot. Add squash and sauce and gently toss to mix and coat.
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