Preheat the oven to 400°F (200°C).

Peel, seed, and cube the butternut squash into 1-inch pieces.

Toss the cubed butternut squash with olive oil, salt, and black pepper.

Spread the seasoned squash in a single layer on a baking sheet and roast for 25-30 minutes.

Remove the baking sheet from the oven and allow the squash to cool for about 5 minutes.

In a medium-sized pot, heat remaining olive oil over medium heat. Sauté chopped onion for 5-7 minutes until translucent.

Stir in minced garlic, dried sage, dried thyme, and red pepper flakes and cook for about 1 minute.

Add the roasted squash to the pot and pour in the vegetable broth. Stir and bring to a simmer.

Reduce heat to low, cover, and let simmer for 15-20 minutes.

Blend the mixture until smooth using an immersion blender or regular blender.

Return the blended sauce to the pot and stir in heavy cream and Parmesan cheese (if using).

Cook your pasta according to package directions, reserving a cup of pasta water before draining.

Add drained pasta to the sauce and toss gently to coat.

If sauce is too thick, gradually stir in reserved pasta water to reach desired consistency.

Serve immediately, garnishing with fresh sage leaves and toasted pine nuts.