Put a large sauté pan with a lid over a medium flame and heat the oil. Add the onion and sauté for 5 minutes. Add in the sausage and cook while breaking it up with a wooden spoon until the Sausage has browned, about 8-10 minutes.
Add in the wine and scrape up any brown bits from the bottom of the pan. Reduce until you can no longer smell alcohol, about 1-2 minutes.
Add in the butternut squash, salt, water and parsley. Cover and cook until the squash is tender. About 10-15 minutes. Taste for seasoning and season with more salt or pepper as desired.
Bring a large pot of generously salted water to a boil. Drop the pasta in and cook until al dente. Drain and toss with the butternut squash and sausage over a medium flame for 1-2 minutes.