In a wide 12-inch skillet over medium heat, melt the butter and olive oil. Add whole fresh sage leaves in a single layer and fry for 45-60 seconds until crisp. Transfer to a paper towel; reserve the fragrant infused butter in the skillet.

Add diced shallot and minced garlic to the skillet; sauté for 2 minutes until translucent. Add cubed butternut squash, vegetable broth, kosher salt, and nutmeg. Bring to a boil, cover, and simmer on medium-low for 10-12 minutes until squash is fork-tender.

While squash simmers, boil penne in salted water until 1 minute shy of al dente. Reserve 1 cup of starchy pasta water, then drain.

Transfer cooked squash and remaining skillet broth into a blender. Add heavy cream and grated parmesan. Blend on high speed for 60 seconds until silky smooth and radiant gold.

Pour velvety squash puree back into the skillet over low heat. Add drained pasta and toss continuously for 2 minutes, splashing in 1/4 to 1/2 cup reserved pasta water until glossy and clinging. Garnish with crisped sage leaves and extra shaved parmesan.