Butternut Squash Pasta Bake

Name: Butternut Squash Pasta Bake
Cuisine: European
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small butternut squash (about 2 pounds), peeled, seeded and diced into 1/2 inch cubes; Kosher salt; 8 tablespoons (1 stick) unsalted butter; 12 large sage leaves; 1/2 cup all-purpose flour; 4 cups whole milk, warm; 1/8 teaspoon freshly grated nutmeg; 1/4 teaspoon freshly ground black pepper; 1 (1-pound) high-quality penne rigate; 1 pound mozzarella, shredded, divided; 2 tablespoons (¼ stick) unsalted butter; 1 small clove garlic, grated on a microplane; 1/2 teaspoon kosher salt; 3/4 cup panko