Pre-heat oven to 350°F. Warm an oven proof pan on the stove, add the sausages and place into the oven. After 5 minutes flip the sausage and cook another 5-7 minutes until 155°F internal temperature.
Place ½ cup of oil into a medium sized pot and heat to 325°F. Now work in batches, add 4-5 sage leaves and fry until crispy, about 1 minute. Remove from oil and drain on a paper towel. Add more oil if needed. Repeat until all the sage is fried.
*To make the parmesan petals, run your vegetable peeler along the block of parmesan to create strips*
In a frying pan large enough to hold the butternut squash spaghetti, add the butter and heat on medium heat. Cook until the milk solids of the butter start to brown and smell of toasted nuts. Now add 2 tablespoons of the sage oil (from frying) and the hazelnuts pieces. Continually swirl the pan to toast the nuts evenly until golden brown.
Now add the butternut squash noodles, toss with the brown butter and nuts. Cook until “al Dente” and then add the grated parmesan, parsley and 12 of the crispy sage broken into pieces. Season with salt and pepper.
Plate the noodles onto a large platter and garnish with parmesan petals and 4 remaining sage leaves.