Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and garlic with olive oil, kosher salt, and black pepper. Roast for 30-35 minutes until tender and caramelized.

Heat a skillet over medium heat, add olive oil, fry fresh sage for 1 minute, then add walnuts and fry until golden brown. Set aside.

Blend the roasted squash and garlic with stock until smooth. Adjust consistency with more stock if necessary.

Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.

Mix the pasta with the blended sauce over low heat, using reserved pasta water for creaminess, and stir in Parmesan cheese.

Serve the pasta garnished with crispy sage-walnut mixture and extra Parmesan.