Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 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, melt the butter over medium heat. Add the chopped sage and cook for 1-2 minutes until fragrant. Pour in the vegetable broth and bring to a simmer.

Stir in the heavy cream and cook for an additional 3-4 minutes until slightly thickened. Add the roasted butternut squash and stir to combine.

Add the cooked pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency. Stir in Parmesan cheese if using.

Serve warm, garnished with additional sage leaves and Parmesan if desired.