Cook the Butternut Squash: Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium heat. Add the cubed butternut squash and cook for 8-10 minutes, stirring occasionally, until edges are lightly browned and tender. Stir in minced garlic and cook for 60 seconds until fragrant. Pour in 1 cup of vegetable broth, bring to a simmer, cover with a lid, and cook for 5 minutes until squash is completely fork-tender.

Crisp the Sage Leaves: While the squash simmers, melt 2 tablespoons of butter in a small skillet over medium heat. Add the whole fresh sage leaves in a single layer and fry for 2 to 3 minutes until darkened and crisp. Use a fork or slotted spoon to transfer crispy sage to a plate lined with paper towels. Remove the skillet from heat, saving the fragrant brown sage butter.

Puree the Velvety Sauce: Transfer the tender squash and broth into a blender (or use an immersion blender directly in the pot). Add the heavy cream, ground nutmeg, salt, black pepper, and the reserved warm browned sage butter. Blend on high speed for 60-90 seconds until the sauce transforms into an ultra-smooth, velvety golden-orange cream. Pour sauce back into the large skillet on low heat to keep warm.

Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add rigatoni and cook according to package directions until al dente (about 10-11 minutes). Just before draining, carefully scoop out 1/2 cup of starchy pasta water. Drain pasta completely.

Toss & Emulsify: Add hot drained pasta directly into the warm butternut squash sauce in the skillet. Add grated Parmigiano-Reggiano and toss vigorously to coat every piece. Splash in 2 to 4 tablespoons of reserved pasta cooking water as needed until the sauce turns glossy and clings tightly to the pasta ridges. Plate into warm bowls and top with crispy sage leaves, toasted pine nuts, and extra freshly grated parmesan.