Preheat the oven to 425 degrees F and line a large rimmed baking sheet with parchment paper.

Cube the butternut squash, if necessary, and turn out on the lined baking sheet. Drizzle with olive oil and sprinkle lightly with nutmeg, thyme, salt, and pepper. Roast for 20-25 minutes, until fork tender and browned on the edges.

While squash is roasting, boil a large pot of water. Add a generous pinch of salt followed by the ravioli. Cook according to package directions, then drain and set aside.

While the water is coming to a boil, start the sauce. Melt butter in a large skillet set over medium-high heat. When butter has melted, add sage leaves. Allow the butter to brown and bubble, about 2-3 minutes, until it begins to give off a warm, nutty aroma. Remove sage to a paper towel-lined plate, leaving butter in the skillet.

Add lemon juice and wine or broth to the skillet. Simmer the mixture for 2-3 minutes, scraping any browned bits from the bottom of the pan. Taste sauce and adjust with more salt and pepper, if desired. When the sauce is very slightly thickened, add drained ravioli and toss well. Gently stir in the crisped sage leaves and roasted butternut squash, being careful not to smash the pieces too much.

Serve right away with grated Parmesan cheese, extra sage leaves, and/or lemon wedges to garnish, if desired. Enjoy!