Yield: 4 servings (Each serving is approximately 1 1/4 cups. 9 points per serving for blue and purple, 10 points for green.)
Preheat oven to 400 degrees F.
Add the butternut squash to a bowl. Add the olive oil, salt and pepper. Mix together.
Line a baking sheet with parchment paper. Pour the butternut squash onto the baking sheet in a single layer. Roast for 30 minutes.
Bring a pot of water to a boil. Cook pasta according to the directions on the box.
Brown the turkey sausage in a large skillet. Add one clove of garlic, salt and pepper. Continue cooking until the sausage is cooked through.
Melt the butter in a saucepan. Add two cloves of minced garlic and cook for 30 seconds. Add a couple tablespoons of skim milk then whisk in the flour. Slowly whisk in the rest of the milk. Bring to a simmer and cook for 5 minutes, whisking occasionally.
Add the Parmesan cheese, salt and pepper to the sauce.
Add the cooked pasta and butternut squash to the sausage then pour the sauce over and stir together.