1. Preheat your oven to 400F. Cut your butternut squash in half and remove the seeds. Place on a parchment paper lined baking sheet with the cut side down and cook for 45-60 minutes until a knife can easily be inserted. After baking, allow to cool.
2. While the squash is cooking, generously chop some rosemary, thyme, and 4-6 cloves of garlic for the herb butter and sauce. Set aside.
3. Prepare the turkey and lay in a baking dish. Take half a stick of butter and a generous pinch (measure with your heart) of rosemary, thyme, and chopped garlic. Mix the herbs and butter together in your hands and slather the turkey. Roast at 375 unil the turkey browns or reaches an internal tempertature of 165F. To prevent the turkey from browning beyond desired color, cover with a foil tent and reduce oven temperature to 350F. Allow to rest for at least 5 minutes before serving.
4. In a large sauce pan saute half a chopped yellow onion, the remaining garlic, cube of Parmessian cheese rind, and a touch of salt and pepper with a little bit of butter or oil as preferred. Cook until the onions begin to turn translucent.
5. Alternate between adding a few scoops of pumpkin puree and a portion of the heavy cream, stirring to combine. Add half a cup of grated parmessian cheese and the remaining chopped thyme (approximately 0.5 teaspoon) and rosemary (approximately 1 Tablespoon).
6. Cube the butternut squash and add to the sauce mix. You may blend the squash if you prefer a smoother texture. Stir on low as the sauce flavors develop.
7. Cook your fettucini pasta and serve topped with the sauce, fresh parmessian cheese, a dash of fresh, finely chopped rosemary, and some carved turkey slices.
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