Heat up oven to 400 °F.
Peel the butternut squash, slice it in half, clean the seeds out and dice it into 2 inch cubes.
Place in a bowl and drizzle with 3 tbsp olive oil + sprinkle salt and pepper to taste. Add the fresh sage leaves and toss well. Spread over a parchment paper lined baking sheet.
Roast for 20 minutes, take out of the oven and set aside until needed.
In a frying pan over medium heat sweat the onions and garlic in 2 tbsp olive oil. Once translucent, add the ground turkey, season with salt and pepper and begin to gently break down the ground turkey with a wooden spoon.
Cook until browned and set aside.
In the meantime in a large pot over medium high heat bring the pumpkin ale to simmer.
Turn off the heat and add the sage roasted squash and the tomato paste to the ale.
Using a hand held immersion blender begin blending until you achieve a smooth texture. Thin out with water as needed, keeping in mind that you will simmer the sauce for another 5-10 min. (Alternatively, place the roasted squash inside a blender, add the tomato paste and warm pumpkin ale and blend with a towel covering the opening in the center of the lid. You may need to work in two batches. Start blending on slow. DO NOT OVERFILL the blender, the hot mixture will explode everywhere. Return to pot where you simmered the ale once done blending).
Turn the heat back on, to medium low and add the ground turkey to the ale & butternut squash mixture.
Add the grated Parmesan and cream, stir well and simmer for 5 to 10 min. The sauce will then be ready. Taste and season with salt and pepper.
While sauce is simmering, prepare enough pasta (al dente, pappardelle recommended, boil for about 7 minutes) for 4 servings.
Toss strained pasta with a lump or two of unsalted butter, divide between 4 bowls, top generously with pumpkin ale meat sauce.
Garnish with pumpkin seeds, Parmesan shavings and fresh sage. Serve immediately.