Turn on the oven to 450. Toss cubed butternut squash with about 2 tablespoons of olive oil and ground black pepper. Lay out the squash on a tray and bake for about 30 minutes until you can easily poke through the butternut squash cubes.
Bring a medium pot of salted water to a boil, then add pasta. Boil according to package directions.
Meanwhile, add butter to a small metal saucepan (preferibly not a nonstick pan) over medium heat, and melt. Add in minced garlic and cook 1 minute. Add in sage and continue cooking 1 to 2 minutes, until the sauce turns a very light brown (it'll smell amazing at this point!).
Combine everything into one serving dish and top with ground black pepper.
