Preheat your oven to 400°F (200°C).

Toss the peeled and cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes.

In a pot of salted water, cook rigatoni or preferred pasta according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the rest.

Melt unsalted butter in a skillet over medium heat and add fresh sage leaves. Sauté for 4-5 minutes until the butter is golden brown and the sage is crispy.

Combine roasted butternut squash and cooked pasta in the skillet with brown butter and sage. Toss well and add reserved pasta water if needed.

Stir in freshly grated Parmesan cheese along with salt and pepper to taste. Serve warm, garnished with extra cheese and crispy sage.