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.