Bring a large pot of salted water to a boil. Add dry pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, melt ¼ cup of unsalted butter over medium heat. Add smashed garlic and fresh sage leaves. Sauté for 2-3 minutes until fragrant.

Add diced butternut squash to the skillet. Sprinkle in ground ginger, nutmeg, cumin, and cayenne to taste. Cook for 10-15 minutes until tender and caramelized.

Reduce heat to low, add cooked pasta, and toss gently with the butternut squash and sage mixture for 2-3 minutes.

Serve in warm bowls, adding dollops of ricotta and topping with toasted walnuts and freshly grated Parmesan.