Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Toss cubed butternut squash with olive oil, salt, and pepper on a rimmed baking sheet.

Roast squash for 25 to 30 minutes until tender and caramelized, turning once halfway through.

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.

Reserve 1 cup of pasta cooking water, then drain the pasta.

In a large skillet over medium heat, melt the butter until it begins to foam.

Add sage leaves to the butter and cook until they become crisp and the butter turns a light nutty brown.

Stir in minced garlic and nutmeg, cooking for 30 seconds until fragrant.

Add the roasted squash and cooked pasta to the skillet, tossing gently to coat.

Incorporate reserved pasta water as needed to create a light sauce.

Stir in half of the parmesan cheese and serve immediately garnished with the remaining cheese.