Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and whole garlic cloves with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.

Roast for 25-30 minutes until the squash is very tender and the edges begin to caramelize.

While the squash is roasting, cook the linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of the starchy pasta water before draining.

Transfer the roasted squash and garlic to a blender. Add the heavy cream, grated Parmesan cheese, nutmeg, and 1/2 cup of the reserved pasta water. Blend until completely smooth and creamy.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the fresh sage leaves and fry for 30-60 seconds until they turn crispy and dark green. Remove the leaves and set aside.

Pour the blended squash sauce into the skillet over low heat. Add the drained linguine and toss vigorously to coat every strand. If the sauce is too thick, stir in small amounts of the remaining pasta water until it reaches your desired consistency.

Serve immediately, topped with the crispy sage leaves, chopped walnuts, and extra black pepper.