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Carefully peel the skin from the butternut squash. You will need a strong peeler capable of the task. Peel the squash lengthways to make long ribbons. They must be thin; otherwise, they will tear and not roll easily.
Preheat the oven to 180C/350F. Prepare a baking tray with baking paper. Set aside. Finely chop the sage, mince the garlic, and add it to a large bowl. If using long sausages, chop them in half. Add them to the bowl with 1 tablespoon olive oil, a pinch of salt, and a good grind of black pepper, and toss to coat.
Take 2 ribbons of the butternut squash and lay them flat on the chopping board, slightly overlapping. Place the sausage on top. Carefully roll the squash around the sausage, ensuring the end of the roll is on the bottom to seal it. You can use cocktail sticks to hold in place if you need them.
Repeat with all sausages and ribbons. Place on the prepared baking tray.
Roast in the center of the oven for 30-35 minutes until the sausages are cooked through and the squash is lightly golden.
Transfer to a serving platter. Garnish with fresh sage for presentation. This dish can be enjoyed hot or cold.