Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, and pepper.
Spread the squash on a baking sheet and roast for 20 minutes until tender.
Cook the pasta according to package instructions until al dente.
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Add the roasted butternut squash to the skillet.
Pour in the vegetable broth and bring to a simmer.
Use a fork to mash some of the squash for a creamy texture.
Stir in the heavy cream, and season with salt and pepper.
Combine the cooked pasta with the sauce and toss well.
Garnish with sage leaves and grated Parmesan before serving.