Heat oven to 350°F.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In 4-quart saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
Spoon into baking dish.
Meanwhile, cook squash in microwave as directed on package.
In the same 4-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese and the butter.
Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted.
Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper.
Stir squash mixture into pasta; mix well.
Sprinkle with remaining 1 cup cheese.
Place baking dish on cookie sheet.
Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted.
Garnish with additional sage.