Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender.

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and chopped sage, sauté for 2-3 minutes until fragrant. Add the roasted butternut squash and vegetable broth, stirring to combine.

Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Stir in the grated Parmesan cheese and adjust seasoning if necessary. Serve hot.