In large skillet, melt butter over medium heat. Add onion; cook 3-5 minutes or until softened. Add garlic, sage, smoked paprika, and cayenne pepper; cook 2 minutes or until garlic and spices are fragrant. Stir in flour; cook 2 minutes on medium heat, stirring constantly. Whisk milk into flour mixture; cook until bubbling and thickened slightly, stirring constantly. Remove from heat. Stir in butternut squash mixture and salt until smooth. Stir in cooked pasta.