Preheat oven to 375F. Combine squash in a large bowl with 1 Tbsp olive oil, kosher salt, black pepper, garlic, and cinnamon. Toss and place on a rimmed baking sheet lined with foil. Roast for 30-35 minutes, until slightly browned and tender, tossing once halfway through cook time.
While squash is cooking, heat 1 Tbsp olive oil over medium-high heat in a large pan. Add sausage, breaking up with a wooden spoon. Cook 3-5 minutes, stirring often, until cooked through. Use a slotted spoon to remove chorizo and place in a bowl.
In the same skillet, add the sliced red onion. Sauté over medium-high heat for 5-7 minutes, until the onions are tender.
Meanwhile, bring a large pot of water to a boil. Add a few tablespoons of salt, then add linguine and cook until al dente. Before draining reserve about ½ cup of the pasta water.
Heat canola or veggie oil over high heat in a small skillet. When very hot, add sage leaves, but cook for only a few seconds! Quickly remove with a slotted spoon or large fork and place in a paper-towel lined bowl. Season immediately with a little kosher salt and set aside. (Note: if oil is not hot enough, sage leaves will not get crispy -- they'll be soggy and oily.)
In a large bowl combine cooked pasta, chorizo, red onion, butternut squash, 2 Tbsp chopped sage, and mascarpone cheese, and parmesan. Toss until cheese has melted and everything is evenly coated. Add reserved pasta water a little at a time until sauce has reached your desired consistency. Top with crispy sage leaves and additional Parmesan cheese, if wanted.