Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until tender.

While the squash is roasting, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add the Italian sausage. Cook until browned and cooked through, breaking it up with a spoon, about 5-7 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth, sage, and thyme. Bring to a simmer and let it cook for 3-4 minutes.

Add the roasted butternut squash and cooked pasta to the skillet with the sausage. Toss everything together until well combined and heated through.

Serve hot, garnished with grated Parmesan cheese.