Heat oil in a large skillet over medium-high heat. Add sage and with the skillet toss to coat until it’s crisp. Once crisped, transfer the sage onto a plate.
Add the butternut squash, onion, and garlic to the skillet. Then add salt, pepper, dried basil, and Italian seasoning. Keep stirring occasionally, and cook until the onion is translucent (for about 8 minutes). Add the optional chili pepper flakes or cayenne if you love spicy.
Next, add the broth and bring to a boil. Reduce the heat and simmer until the squash is soft and the liquid is reduced by half (for about 15 minutes)
Let the mixture cool slightly, then transfer it to a high-speed blender and puree it. Add more seasoning as needed.
Cook the pasta in a large pot of boiling salted water, stirring occasionally until al dente. Drain, reserving 1 cup of the pasta cooking liquid.
Combine pasta and butternut squash in a skillet. Add about ¼ cup of the reserved pasta cooking liquid. Cook at medium heat until the sauce coats the pasta. Add extra liquid if necessary.
Optional: mix in ¼ cup of Pecorino cheese. Serve immediately and enjoy!