Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
Melt butter in a large skillet over medium heat. Add the chopped sage and garlic. Cook for 2-3 minutes, or until the sage is fragrant and the garlic is lightly golden, being careful not to burn the garlic. Remove from heat and set aside.
Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
Puree the roasted butternut squash in a blender or food processor until smooth. Add vegetable broth to achieve desired consistency.
Add the butternut squash puree to the skillet with the sage-infused butter. Stir to combine.
Add the cooked pasta to the sauce and toss to coat. Add pasta water as needed to create a creamy sauce.
Serve immediately, garnished with Parmesan cheese and fresh parsley.
