Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

Cut the butternut squash in half, scoop out the seeds, and dice into 1-inch cubes. Toss with olive oil, salt, and pepper, and roast for 25–30 minutes.

Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Reserve 1 cup of pasta water before draining.

In a skillet, heat olive oil and sauté onion until translucent. Add garlic, sage, and red pepper flakes, cooking for 1–2 minutes.

Blend the roasted squash, sautéed aromatics, vegetable broth, and heavy cream or coconut milk until smooth, adding pasta water to adjust consistency.

Toss the drained pasta with the creamy sauce in the skillet, adding salt and pepper to taste.

Serve the pasta garnished with toasted walnuts and fresh sage leaves. Optionally add a drizzle of olive oil and Parmesan cheese.