1In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
2Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.