Peel and dice the butternut squash into small cubes.

In a large pot, bring salted water to a boil and add your pasta, cooking it al dente.

Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil and spread on a baking sheet.

Roast the squash in the preheated oven for about 25 minutes, until tender and slightly caramelized.

Transfer the roasted squash to a blender. Add garlic, vegetable broth, and Parmesan cheese, then blend until smooth.

Drain the pasta, return it to the pot, and pour the squash sauce over it, stirring gently to coat.

Sprinkle in salt and pepper to taste, and adjust flavors if needed.

Serve the pasta plated with a sprinkle of fresh sage if desired.