Preheat oven to 400.

In a medium sized pan cook pasta according to package. Reserving 1 cup of pasta water before draining.

Add diced butternut squash to a sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes or until fork tender. Remove from oven and allow to cool slightly.

In a large skillet add sausage and cook until no longer pink. Drain any extra grease and add in garlic, thyme, and sage. Cook for 2-3 minutes.

In a blender add cooked butternut squash and pasta water (or chicken broth). Blend until smooth.

Add cooked pasta, blended squash, parmesan cheese, and heavy cream to the sausage. Mix to combine and cook over low heat until parmesan is melted.

Enjoy!