In a large pot over medium heat, add a splash of olive oil and throw in diced butternut squash, chopped onion, minced garlic, and fresh sage. Season generously with salt and pepper. Stir occasionally and cook for about 10 minutes until the onion is soft and translucent, and the squash begins to soften.

Pour in enough vegetable broth to cover the sautéed vegetables—about 2 to 3 cups should do the trick. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and allow it to simmer uncovered for 15-20 minutes.

Once the butternut squash is fork-tender, remove the pot from heat and let it cool slightly. Using either a high-speed blender or immersion blender, purée the mixture until it is completely smooth and creamy.

For every pound of cooked pasta, mix in approximately 3 cups of the butternut squash sauce, combining thoroughly.