2cupsleftover cooked turkey or chickencut into bite-sized pieces and heated through
1/8teas freshly grated nutmeg
Freshly grated Parmesan cheese for toppingif desired
Instructions
Heat the oven to 425 degrees F. Toss the butternut squash with olive oil and season with salt and pepper. Arrange on a baking sheet and bake for 25 minutes, stirring once halfway through cook time.
Cook the pasta in a large pot of salted water per directions on the package for al dente.
Meanwhile, heat the Prego Alfredo sauce in a pan over medium-low heat. Whisk in the pumpkin until smooth. Season with salt and pepper if desired. Set the heat to low while everything comes together.
Heat the butter in a small skillet over medium heat until melted. Allow the butter to cook until light brown and fragrant, 4 to 5 minutes. Place a few fresh sage leaves in and allow to cook until crispy, 5 to 7 minutes.
Toss the pasta with the pumpkin alfredo sauce and stir in the butternut squash and turkey.
Divide onto dishes and season with a touch of freshly grated nutmeg, crispy sage, and parmesan cheese. Serve.