Penne with Garlicky Butternut Squash

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1/4 cup olive oil

4 cups diced (1/2-inch) butternut squash (from a 1 1/2 pound squash)

4 large garlic cloves, minced

1/4 cup water

1/4 teaspoon grated nutmeg

6 sage leaves, minced or 1/4 teaspoon powdered sage

1/4 cup minced fresh parsley

1/2 teaspoon salt

Freshly ground black pepper

1 pound uncooked penne

Grated Parmesan