Pasta with Roasted Squash Sausage and Pecans

Ingredients

• 2 1/2 pounds butternut squash—peeled, seeded and cut into 1-inch dice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• Freshly grated nutmeg
• 1 tablespoon chopped sage, plus 20 whole leaves
• 1/2 cup pecans, coarsely chopped
• 3 tablespoons unsalted butter
• 1 pound sweet Italian sausage, casings removed
• 1 pound fusilli or other curly pasta
• 1/4 cup freshly grated aged Asiago cheese, plus more for serving

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