Preheat your oven to 400 degrees F and line a small baking sheet with parchment paper.

Toss the butternut squash and olive oil together and season with a small pinch of salt.

Roast for 30 minutes or until the squash is tender and golden brown. Flip it halfway through cooking. 

Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions. Drain it but do not discard the cooking liquid and do not rinse the pasta.

Add the Italian sausage to a large, high-sided skillet set over medium heat.

Cook, breaking up the meat as you stir, for 5-7 minutes or until the sausage is crumbled and browned. 

Add the onion, kale, garlic, and sage, and cook for an additional minute. 

Deglaze the pan by adding the pasta water and scraping any browned bits from the bottom of the pan with a wooden spoon. 

Add the heavy cream, asiago cheese, cooked pasta, and butternut squash.

Toss to combine and season with salt and pepper, to taste.

Garnish with lots of fresh parmesan and serve immediately. 

Store any leftovers in an airtight container in the fridge for up to three days.