Bring a pot of salted water to a boil add cut up squash to pot. and boil until soft. drain. then puree with an immersion blender or a food processor add the milk to thin out the sauce. Pour back in to a pot.
Over medium heat add ricotta, minced garlic, salt, pepper and nutmeg. Stir to heat through.
For the spinach filling: mix together cooked spinach, garlic, ricotta cheese, mozzarella cheese, shredded chicken, and salt and pepper.
To Assemble: Spread 1/2 of the butternut squash sauce on the bottom of a baking dish sprayed with non stick spray.
Lay out cooled lasagna noodles on a clean surface or cutting board. spread a few spoonfuls of spinach chicken mixture on top of each noodle, roll each noodle up like a pinwheel.
Place each roll in baking dish on top of the sauce. Pour the rest of the butternut squash sauce over top of the lasagna rolls. Add sage leave torn in half on top of the sauce. Sprinkle cheese on top, spread evenly. Top with smoked paprika.
Bake for 30 minutes covered with foil. Remove foil and bake for another 5-7 minutes. until cheese is bubbly.