Preheat the oven to 400°F. Toss the butternut squash and garlic cloves with 1 tablespoon of olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25–30 minutes, or until fork-tender and lightly caramelized.

Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve 1 cup of pasta water, then drain.

Transfer the roasted squash and garlic to a blender or food processor and ¾ of a cup of pasta water. Blend until smooth and creamy, adding more as needed.

In a large skillet or pot, warm the squash puree over medium heat. Stir in the cream, thyme, and half the Parmesan. Add the pasta water, about ¼ cup at a time, until the sauce is silky. Then season with salt and pepper to taste.

In a separate pan, melt the butter with the remaining 1 tbsp of olive oil. Add the panko and sage, and toast 2–3 minutes, stirring, until the panko is golden. Remove the pan from the heat, mix in a pinch of flaky sea salt, and set aside.

Add the cooked pasta and the chicken to the skillet with the roasted butternut squash sauce. Toss until coated and heated through.

Divide the pasta between plates and top with the sage butter panko and remaining parmesan cheese just before serving.