Preheat oven to 375. Split squash in half, remove seeds and place skin side up on a baking sheet. Roast for 25 minutes or until cooked through. Remove and let cool.
Brown sausage meat and break into large chunks. Drain any fat and set aside.
Cook pasta until al dente, drain, toss with oil and set aside.
Scoop out squash into a large sauce pot. Add 1 cup of water and milk. Let simmer. Add in cinnamon, cardamon, brown sugar and salt. Stir until mixed through.
Combine pasta, sausage and sauce in a large pan. Mix until evenly coated, then enjoy!