Preheat the oven to 425 degrees. Toss the butternut squash in olive oil, salt, sage, thyme, and garlic.
Bake on a silicon lined baking sheet for 35 minutes. Leave the oven on after removing the squash.
Cook the pasta according to package instructions.
In a sauce pan, melt the butter. Once it is completely melted, whisk in the butter. Continue cooking the butter/flour mixture until it is light brown, then slowly whisk in the milk, being careful not to add too much too quickly.
Remove the saucepan from the heat, and mix in 1 cup of the mozzarella until it is fully melted. Toss with the cooked pasta, the roasted squash, and the turkey, until it is all fully coated.
Spray an 9 by 9 casserole dish with cooking spray. Put the whole mixture into the casserole dish, top with 1/2 cup mozzarella.
Bake for 10 minutes in the 425 degree oven.