Place butternut squash in saucepan, cover with water and heat on high until water begins to bubble.
Lower heat to medium and cook butternut squash until you can easily pierce with a fork.
Remove from heat, drain water and set aside. You will need the pan later to create sauce
Add 2 tsp of oil to sauté pan on medium then add 1 tsp garlic, 1 tbsp sage and fennel until flavors begin to release.
Add ground turkey and quickly but carefully break up the turkey into small pieces.
Continue to sauté turkey until it has become very small bite-size pieces and any fluid from the turkey has dried out.
Add rest of sage and then 1/2 tsp salt and the pepper.
Mix thoroughly, then taste to make sure the balance of ingredients work for you.
If need be, add some more of what your tastebuds feel is necessary.
Cover to keep warm and set aside.
In small saucepan add butter and 1 tsp of oil then add 1 tsp garlic.
Sauté garlic for a few seconds then add cooked butternut squash and 1/2 tsp salt.
Combine ingredients in pan then add chicken stock and cream, combine again.
With an immersion or hand blender, blend ingredients until smooth.
Add parmesan and combine.
You should arrive at a slightly thick, smooth sauce. Cover to keep warm and set aside.
Cook pasta with a little salt for approx. 7-8 minutes, then drain thoroughly.
Add three cups of butternut squash sauce to pasta and combine.
Divide pasta into three bowls, then top with turkey, drizzle with 1 tbsp of butternut sauce and serve with a sprig of sage.