1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. While the squash is roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
3. In a large skillet, melt the butter over medium heat. Add the sage leaves and fry until crispy, about 1-2 minutes. Remove the sage leaves and set them aside for garnish.
4. Add the roasted butternut squash to the skillet and mash slightly with a fork. Stir in the heavy cream, if using, and nutmeg. Mix well to combine.
5. Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together, allowing the sauce to coat the pasta evenly. Stir in the parmesan cheese and season with additional salt and pepper if needed.
6. Serve hot, garnished with crispy sage leaves and extra parmesan. Enjoy the medley of flavors that will remind you of cherished family meals.

This recipe, like many of my favorites, is all about trusting your senses — taste as you cook and let your personal preferences guide you.