Prepare your ingredients by measuring out the pasta, olive oil, and chicken broth. Dice the onion and mince the garlic. Peel and cube the butternut squash into bite-sized pieces.

In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook for about 5-7 minutes, breaking it apart as it browns. Remove from skillet and set aside.

Using the same skillet, add the diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for an additional minute. Stir in the cubed butternut squash and cook for about 5 minutes.

Pour in the chicken broth, bring to a simmer, cover, and cook for 10-12 minutes until the squash is tender.

Reduce heat to low, stir in the heavy cream, dried thyme, and dried sage. Season with salt and pepper to taste.

Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Add the cooked sausage and pasta to the skillet with the creamy sauce. Toss until well combined and stir in the grated Parmesan cheese until melted.