• Preheat your oven to 425°F. Toss the cubed butternut squash with 2 tablespoons. of olive oil, salt, and pepper on a baking sheet. Spread into a single layer and roast in the preheated oven for 25-30 minutes, or until the squash is tender and begins to caramelize, stirring halfway through the cooking time.
• While the squash is roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of pasta water, and set aside.
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sage leaves and fry until crispy, about 1-2 minutes. Remove the sage with a slotted spoon and set aside on a paper towel. In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned. Add the roasted butternut squash to the skillet with the garlic, tossing to combine. If the mixture seems dry, add a little of the reserved pasta water to create a light sauce.
• Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the sauce. If needed, add more pasta water to achieve your desired consistency.
• Crumble the fried sage leaves over the pasta and mix gently. Serve the pasta hot, garnished with grated Parmesan cheese and additional chopped sage.

Tip:

• For an extra flavor boost, roast the butternut squash with a sprinkle of nutmeg or cinnamon. This dish is best enjoyed fresh but can be refrigerated and gently reheated, adding a little water or olive oil to refresh the sauce.