Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Toss the cubed butternut squash and unpeeled garlic cloves with olive oil, salt, and pepper on the prepared baking sheet.

Roast in the oven for 25-30 minutes, or until the squash is tender and caramelized at the edges.

While the squash roasts, bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente.

Reserve 1 cup of starchy pasta water before draining the linguine, then set the pasta aside.

Peel the roasted garlic cloves and transfer them to a blender along with the roasted squash, heavy cream, vegetable broth, and nutmeg.

Blend on high speed until the mixture is completely smooth and creamy, adding a splash of pasta water if needed to thin it out.

Pour the squash sauce into the large pot used for the pasta and warm it over low heat, stirring in the chopped sage and Parmesan cheese.

Add the cooked linguine to the sauce, tossing gently to coat every strand, adding reserved pasta water as needed to reach your desired consistency.

Serve immediately in warm bowls, garnished with extra Parmesan cheese, cracked black pepper, or fried sage leaves for a crispy finish.