Heat oven to 425 degrees F.
On a large sheet pan, toss squash with the olive oil and sprinkle liberally with salt and pepper.
Roast for 20-25 minutes until squash starts to soften and caramelize.
Meanwhile, cook pasta in a large pan of salted water until almost al dente.
Reserve 1 cup of the pasta water and strain the pasta.
When squash is done, add kale to the sheet pan and toss again before roasting for 5-10 minutes until kale is soft and all the vegetables are cooked through.
In empty pasta pot, over medium-low heat, add the butter and shallot and cook for 1-2 minutes. Add the chopped sage and lemon zest and cook for a minute more.
Transfer the reserved pasta to the pot along with the squash, kale, pasta water, and 1/4 cup parmesan and cook for 3-5 minutes until liquids have thickened around and into the pasta.
Finish with the lemon juice, 1/2 cup more of parmesan and lots of black pepper and serve.