Preheat oven to 400 degrees. Cut squash in half lengthwise; scoop out the seeds and guts. Place in a baking dish cut-side-up and drizzle with the teaspoon of oil. Roast for one hour. Let cool.

Remove the stem and skin from the cooled acorn squash. The skin should peel off easily; alternatively, you can scoop the squash flesh out with a spoon.

Add the squash flesh to a food processor or large blender along with the sage leaves, water, quarter cup of oil, salt, garlic powder, and pepper. Process until smooth. Should the sauce be thicker than you prefer, add additional water and/or oil until it's the desired consistency.

Cook pappardelle according to the package instructions. Drain and set aside.

Add the tablespoon of oil to a large pot over medium-high heat. Add the kale and sauté, stirring frequently, until it's cooked down and softened, about eight to 10 minutes. Reduce heat as needed during the cooking process.

Reduce heat to low and mix in the pappardelle, chickpeas, and desired amount of squash sauce. Cook until warmed through. Served sprinkled with desired amount of red pepper flakes.