Preheat oven to 425°F (220°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes until caramelized and fork-tender.

Bring a large pot of salted water to a boil. Cook farfalle until just shy of al dente (about 1 minute less than package instructions). Reserve 1 cup pasta water, drain, and set aside.

In a large skillet or Dutch oven, heat remaining 1 tbsp olive oil and butter over medium. Add the diced onion with a pinch of salt and cook for 5–7 minutes until soft and lightly golden.

Stir in the minced garlic, chopped sage, thyme leaves, and red pepper flakes; cook for 1 minute until fragrant.

Add roasted butternut squash and broth to the pan. Simmer for 2–3 minutes, then transfer to a blender (or use an immersion blender) and blend until completely smooth. Return sauce to the pan.

Stir in cream, Parmesan, and a pinch of nutmeg. Simmer gently for 2–3 minutes, stirring, until glossy. If too thick, add reserved pasta water 1/4 cup at a time.

Add cooked farfalle to the sauce and toss over low heat until every bow-tie is coated. Season with salt, pepper, and lemon juice to brighten.

Top with extra Parmesan, cracked pepper, herbs, and toasted walnuts or seeds for texture.

Optional drizzle of good olive oil for shine.