Step 1

Bring stock pot of water to boil for pasta

Step 2

Heat oven to 400 degrees.

Step 3

Line a baking sheet with foil for easy clean up. Toss squash, olive oil, salt and pepper

Step 4

Roast for 20-25 minutes or until soft and slightly brown on the edges. Remove and set aside to cool slightly.

Step 5

Cook pasta according to package direction.

Step 6

While pasta is cooking and butternut squash is roasting begin your sauce.

Step 7

In large skillet, melt butter and saute garlic until fragrant, about 2-3 minutes.

Step 8

Add cream, sage, salt and pepper. Simmer for about 5 minutes or until thick enough to cover the back of a spoon.

Step 9

Add 1/2 cup parmesan cheese to cream sauce and stir until melted.

Step 10

Drain pasta and return to pot it was cooked in

Step 11

Add cream sauce to pot with pasta along with 3/4 of the roasted squash.

Step 12

Pour into a deep 8 x 8 or 9 x 13 casserole dish

Step 13

Sprinkle top with reserved squash and remaining parmasan.

Step 14

Reduce oven heat to 350 degrees. Bake for 20 minutes or until bubbly and hot.