Preheat oven to 425° F.
Peel and cube squash, cut ends of shallots, remove skin and cut in half. Smash Garlic cloves.
In a baking sheet, toss together squash, shallots and garlic with olive oil, nutmeg, and salt to taste. Spread out evenly and bake for 25-30 minutes or until squash are fork tender.
In the mean time, toss sliced mushrooms with olive oil, smoked paprika and salt. Spread out into a single layer. Once Squash is done, drop oven temperature to 350° F and bake mushrooms for 20 minutes or until crispy.
Cook pasta according to package directions.
In blender or food processor, add squash, shallots, garlic - skin removed, parmesan, and ½ cup pasta water. Blend until smooth. adding up to a ½ cup more of pasta water until desired sauce consistency. Taste and add salt and pepper to preference.
For garnish, heat ½ tbsp olive oil in a pan over medium heat. Once hot, fry sage leaves for about 30 seconds or until crispy, watching carefully not to burn. Carefully remove sage to a paper towel to drain oil.
In the same pan, reduce heat to low and add in sauce and cooked pasta noodles. Toss with sauce then divide into 2-3 bowls. Top with extra parmesan, crispy mushrooms and sage leaf.