Bring a large pot of salted water to a boil, this is to cook the pasta.
Peel and cut the remaining squash into 1/2-inch dice.
Overt medium-high heat, reheat the pan with the reserved sage scented oil and add the garlic cloves.
Tear up the remaining 8 sage leaves and drop them into the oil. Cook, stirring for a minute.
Add the diced butternut squash and salt and pepper to your taste.
Sauté, stirring occasionally, until squash cubes are lightly caramelized.
When the squash cubes are caramelized, turn down the heat and remove the garlic pieces.
Add the pasta to the boiling water - Lift the nests and separate the noodles as you are dropping them into the water. Then stir so the noodles don't stick together.
After a few minutes test for doneness by taking one noodle out of the water and biting into it. If it is to your liking, then drain the pasta, but remember to reserve a couple cups of the water. Fresh pasta cooks much faster than dried noodles.
Turn the heat up on the squash, add 1 cup of the pasta water, let it boil and settle down, add more water if more liquid is necessary.
Lift the cooked pasta into the squash pan and stir, then add the browned butter.
Stir to evenly distribute the cubes of squash.
Lay the fried sage leaves on top and serve! Or, you can divide into four individual serving bowls and top with fried sage leaves.