Place cubed butternut squash on a baking sheet and cover with olive oil, salt, and pepper
Roast for 25-30 minutes at 350 until fork tender
Place Your Cooked Butternut Squash in your blender
Add in Ricotta Cheese
Blend on high and adjust consistency with water as needed
Cook pasta in a pan according to package directions until al dente
In a separate skillet, over medium heat, add olive oil and garlic. If using fresh Sage, add it now.
Then add cooked pasta
Add the butternut squash sauce
Mix in Parmesan cheese, salt, and black pepper to taste.
Serve hot and enjoy!