Heat oven to 400 degrees.

Place your squash, onion, and garlic on a baking sheet.
Drizzle with 2 tablespoons olive oil and season with salt and pepper and roast in the oven for 30 to 40 minutes. Turn halfway through.
Once the squash is roasted remove it from the oven and place it into a blender add 1/4 cup of white wine and blend until smooth.

In your pan heat 1 tablespoon of olive oil over medium heat. Add the sage leaves and cook for 1 minute, flip them over for 1 more minute and then remove and set aside. This will make them nice and crispy.

Cook your pasta per the instructions on the box. Once the pasta is slightly al dente reserve a cup of the starchy pasta water, drain your pasta, and set it aside.
Pour the butternut squash mixture into your pan over medium heat add 1/4 cup of pasta water and combine.
Add your pasta and mix everything together. Add some grated parmesan give it a mix.
Put your pasta into a serving dish, top with some more fresh grated parmesan and the sage leaves, and serve.