Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer.

Roast the squash for 25 to 30 minutes, or until it is fork-tender and slightly browned on the edges.

While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente. Reserve 1 cup of the pasta water before draining the rest.

In a large skillet or pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes until soft. Add the minced garlic and cook for another 1 minute until fragrant.

Place the roasted squash, sautéed onion, garlic, and vegetable broth into a blender. Blend until the mixture is completely smooth.

Pour the squash puree back into the skillet over low heat. Stir in the heavy cream and ground nutmeg. Season with more salt and pepper if needed.

Add the cooked pasta to the sauce. If the sauce is too thick, pour in small amounts of the reserved pasta water until you reach your desired consistency.

Stir in the parmesan cheese and let it melt into the sauce.

Serve immediately in warm bowls. Garnish with fresh sage leaves or parsley and optional beef strips for a hearty finish.