Preheat your oven to 400°F (200°C). Gather your baking sheet, parchment paper, and diced squash.

Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet and roast for 25-30 minutes until tender and caramelized.

While the squash roasts, fill a large pot with water, salt it generously, and bring it to a boil. Add 12 oz of pasta, cooking until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 finely chopped onion for about 5 minutes until soft. Add 3 minced garlic cloves, 1 teaspoon chopped fresh sage, and ½ teaspoon red pepper flakes; sauté for another 1-2 minutes until fragrant.

Add the roasted butternut squash to the skillet along with ½ cup of vegetable broth. Gently mash some of the squash. Stir in ½ cup of heavy cream or coconut milk and ½ cup of grated Parmesan cheese.

Once the sauce is ready, add the drained pasta to the skillet, tossing gently to coat every piece evenly. Adjust seasoning with salt and pepper as needed.

Plate your Savory Butternut Squash & Sage Pasta, garnishing with toasted walnuts and additional grated Parmesan cheese if desired. Add fresh sage leaves on top for presentation.