Preheat oven to 425f and set rack to middle level. Clean exterior of delicata squash, slice in half, remove seeds, and cut into half-moons. Toss pieces in a bowl with 1/4 cup olive oil, 1 teaspoon kosher salt, and a 1/4 teaspoon of black pepper. Roast squash for 25 minutes or until fork tender.
Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to a boil. When squash is within 10 minutes of finished cooking, add your pasta and boil to al dente.
While pasta is cooking, heat a large pan to medium-low heat with 4 tablespoons of butter and saute the shallots until soft (about 5-6 minutes).
Add in the sage and a cup of pasta water. Once the pasta is al dente, add it to the pan and cook for 30-60 seconds and toss to coat.
Remove pan from the heat and add in the parmesan cheese. Toss to coat and if dry add more of the reserved pasta water.
Add in the roasted delicata squash pieces and toss once more. Taste test and season with salt and pepper.
Serve divided into 4 plates and place a half cup of ricotta on top of each. Serve with more grated parmesan on the side. Enjoy!