In a large bowl, mash the roasted butternut squash and the 2/3 cup of milk.
Heat a large skillet with the olive oil over medium high heat.
Slice the sausage and pan fry in a large skillet over medium high heat until almost cooked. (check pkg. directions). Add the sage and minced garlic in the last minute or so and saute for about 1-2 minutes. Add more olive oil if needed. Just a small amount, a teaspoon or less.
In another pot, prepare the pasta as directed. Drain.
Stir the Creamy Butternut Squash Mixture in with the garlic and sausage, add the salt and pepper. Stir in the cheese, and the extra 3/4 cup of milk.