Preheat oven to 350 degrees F. On a medium-sized baking sheet, toss butternut squash with 2 Tbsp. avocado oil. Sprinkle with dried sage, 1 tsp salt, and pepper.
Roast for 20-25 minutes or until squash is golden and fork-tender. Remove from oven and set aside.
While squash roasts, cook pasta according to box instructions until al dente. Drain and set aside.
On a large skillet over medium heat, heat the remaining 1 Tbsp. of avocado oil. Sauté onion with a generous pinch of salt. Cook until translucent. Add the garlic, walnuts, chickpeas, and cooked squash. Continue to cook until chickpeas are browned.
Remove skillet from heat and stir in balsamic vinegar. Add the cooked pasta and spinach. Gently toss until spinach is slightly wilted. Add an extra splash of water if needed.
Serve immediately with chopped parsley if desired.