1. Bring a large stockpot of water to a rolling boil over high heat. Heavily salt the water, stirring it in to dissolve it. Cook the pasta until just short of tender—you will cook the pasta a little more with the brown butter and squash. Drain the pasta, reserving ¼ cup of the pasta water, and set the pasta aside, keeping it warm.
2. Heat 1 tablespoon of the Plugrá Butter over high heat in a medium sauté pan. Add the squash and sauté until the slices develop a toasty, golden surface, about 3 minutes.
3. Add the garlic and cook just to warm through. Add the pasta and the remaining Plugrá Butter and lower the heat to medium. Continue to cook the pasta and vegetables until the butter begins to brown and gives off a nutty aroma, about 2 minutes. Add the sage and tomatoes and stir to warm through. Season the mixture with salt and pepper to taste.
4. Divide the pasta and vegetables among 4 bowls and serve immediately.