Peel and cube butternut squash and roast at 400° F for 20-25 minutes with a tablespoon of olive oil and a pinch of sea salt and pepper.
Meanwhile, in a medium pot, heat up olive oil over medium heat. Add in onion and sauté for 3 minutes, stirring regularly. Add garlic and sauté for another 2 minutes, stirring often to make sure garlic does not burn. Puree or blend squash cubes with onion and garlic for 20-30 seconds, until mixture becomes smooth and creamy.
Place puree back in pot with white wine, vegetable stock, sage, and freshly ground sea salt and black pepper. Let butternut sauce simmer on the stove for 15 minutes or so, to let it thicken up.
Toss pasta with butternut squash sauce and top with fresh Parmesan cheese, a bit of arugula or thinly cut sage if you’d like.