1. Heat oven to 350 degrees . 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.
2. 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.
3. 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.
4. 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 degrees for 20 to 25 minutes.