Heat oven to 350°. Coat a 13 x 9 x 2-inch
baking dish with nonstick cooking spray.
Bring a large pot of lightly salted water
to a boil.
In a medium saucepan, melt 2 tbsp of
the butter over medium heat. Whisk in
flour and cook for 1 minute. Whisk in milk,
salt and pepper and bring to a simmer.
Simmer for 2 minutes, whisking
constantly. Remove from heat and stir in
goat cheese and sage. Set aside.
Add squash to boiling water and cook
for 4 to 5 minutes. Stir in noodles, return
to a boil and cook for 5 minutes more.
Drain. Meanwhile, melt remaining 1 tsp
butter in a 10-inch nonstick skillet over
medium-high heat. Add bread crumbs
and brown for 30 seconds. Transfer to a
bowl. Crumble sausage into same skillet.
Cook for 4 minutes, breaking apart with
a wooden spoon.
Transfer noodles and squash to a large
bowl. Stir in sausage and cheese sauce.
Fold together until well combined. Pour
into prepared dish, spreading level. Top
with toasted bread crumbs. Bake at 350°
for 20 to 25 minutes.