Preheat your oven to 400°F (200°C). Cut the butternut squash into uniform cubes, toss them with olive oil, kosher salt, and black pepper until well coated, and spread on a baking sheet. Roast for 20-25 minutes until golden brown and tender.

Meanwhile, bring a large pot of salted water to a boil. Add the dry pasta and cook according to package instructions (9-11 minutes) until al dente, reserving 1 cup of starchy pasta water before draining.

In a large skillet over medium heat, melt the unsalted butter. Add minced garlic and fresh sage, sauté for about 2 minutes until fragrant. Add a splash of dry white wine, then mix in the roasted butternut squash and drained pasta.

Stir in fresh lemon zest and grated Parmesan, gradually adding reserved pasta water to achieve desired sauce consistency. Adjust seasoning with extra salt and pepper if needed.

Fold in the toasted pine nuts and optionally drizzle with truffle oil before serving. Plate the pasta and enjoy.