Preheat oven to 400 degrees.
Cut squash in half lengthwise and remove seeds. Place on large baking sheet flesh side up. Cut onion is quarters and place around squash. Drizzle with olive oil and season with salt & pepper. Place in oven and roast 40-45 minutes until squash is tender.
Using a spoon, scoop out squash and place in blender along with roasted onion and 1 cup chicken broth. Blend until smooth. Set aside.
In dutch oven or soup pot, add 5 cups chicken broth. Bring to simmer over medium-high heat. Add uncooked rice, cover and cook about 15 minutes until rice is tender. Do not drain.
Cut kielbasa ring into ½ inch coins, then cut the coins in half. Add blended squash along with kielbasa pieces and sage to broth and rice. Mix well and simmer over medium heat about 10 minutes.
Turn heat to low and add half & half. Cook for another 5 minutes on low heat.
