Preheat the oven to 425F. Bring a large pot of water to a rolling boil, season with salt and cook the one pound pasta according to package instructions. When pasta is done, drain and keep warm.

Meanwhile, peel the squash using a sharp peeler, cutting away the hard rind until you reach the inner, rich-golden flesh. Portion the squash into smaller pieces and use a spoon to scoop out the seeds; then, cut into small cubes. Transfer the diced squash onto a large baking sheet and drizzle with a few tablespoons of olive oil. Season generously with salt and a bit of ground black pepper. Sprinkle lightly with smoked paprika, then add the fresh sage leaves - pull the leaves off the stalks and discard the stalks.

Toss the squash on the baking sheet, using your hands, to season evenly. Bake the squash in the preheated oven for 25 to 30 minutes, until tender and golden on the outside. Set aside about 1 1/2 cups of the diced squash into a separate bowl and place the remaining into a food processor. Pulse into a fine puree.

While squash is roasting in the oven, prepare the sausage and sauce. Heat a large frying pan over medium heat and add the sliced kielbasa. Fry for 4 to 5 minutes, until golden brown all over. Remove the sausage into a separate bowl and add the 1 tablespoon butter to the hot pan. Add the shallots and garlic; saute for 3 to 4 minutes until the shallot is translucent. Add the flour, mix well and cook for 1 minute.

Add the marsala wine and deglaze the pan, scraping any burnt on bits from the bottom of the pan. Add the chicken broth and cream, then bring the sauce to simmer over medium heat. Add the parmesan cheese and cook the sauce until the cheese is completely melted; the sauce will begin to thicken as it cooks.

Once you have the butternut pureed, add the puree to the sauce and whisk it in until it's well combined and smooth. Pour the sauce over the prepared pasta, add the sausage and reserved diced butternut. Use a large spoon to toss the pasta in the sauce until it's well coated. Serve with extra parmesan cheese on the top, if desired.