Start by finely mincing your shallot, sage and garlic cloves.

Next, add a drizzle of avocado oil to a medium pan on medium heat. When the oil is hot, add in your minced shallots, sage and garlic cloves. Saute for 1-2 minutes or until your shallots start to become translucent and your garlic, sage and shallot become aromatic.

Next, add in your ground chicken or turkey to the pan. Use a meat mincer utensil or a wooden spoon to break apart the ground poultry. Then season with salt and pepper, to taste. Cook your ground poultry for 7-8 minutes, stirring and continuing to break apart the poultry occasionally until it is no longer pink and has reached an internal temperature of 165 F.

While your ground chicken or turkey is cooking, boil some water and cook your pasta according to the instructions on the back of the packaging. Make sure to reserve ¼ cup of pasta water towards the end of your cooking time before draining the pasta.

Once your ground poultry is cooked through, lower your heat and then add in a can of pumpkin puree to the chicken along with ¼ cup of half and half. Stir until everything is well combined and then season with some more salt and pepper to taste along with 2 tablespoons of grated parmesan. Stir again until the seasonings and cheese are evenly distributed.

Hint: freshly grated parmesan tastes best in this dish, but feel free to use store bought pre-grated parmesan as well!