Preheat oven to 400°F. Place squash and garlic on a baking pan and drizzle with olive oil, season with salt and pepper, then toss until coated. Stir halfway through and continue to roast until soft and tender, about 30-40 min.
While the squash is roasting, cook the pasta in a large pot, following the package instructions until it is al dente; and drain. Reserve ½ cup of the pasta liquid.
Once the squash is tender, transfer to a food processor or blender with the garlic and vegetable stock. Puree or blend until smooth.
In a large skillet or sauce pan, add olive oil add shallot/onion and sauté for about 3-4 minutes. Then add the spinach and sage and once softened, add the sauce and stir in cream, nutmeg and Parmesan cheese. Add salt and pepper at this time. Gradually add the reserved pasta water and until the entire 1/2 cup is used. This will help to create a smoother lighter sauce. Toss in the pasta and coat with the sauce. Transfer to a serving plate.
Garnish with Parmesan cheese, freshly ground pepper, and sage. Add a few pecans for added crunch and flavour is desired.
