salt and freshly ground black pepper, for seasoning
Preheat oven to 420 degrees. Peel the squash and remove the seeds. Cut the squash into small cubes, approx. 1/2-3/4 inch. Toss the squash with oil, salt, and freshly ground black pepper. Roast for 25-30 minutes until tender and slightly caramelized.
While the squash roasts, cook the pasta until al dente. Drain and set aside.
In a skillet over medium heat, melt the butter. Add the fresh sage leaves and continue heating until butter turns brown and sage leaves are crisp.
Add the pasta and 1/2 of the roasted squash to the skillet, tossing to combine. (Save the remaining squash for another use.) Top each serving with parmesan cheese shavings, chopped fresh sage, and a sprinkling of salt. Serve immediately.