Melt 2 Tbs. butter in large nonstick skillet over medium-high heat and cook butternut squash, shallots, turmeric and kosher salt, stirring occasionally, until lightly browned, about 3 minutes. Add uncooked pasta, broth and water. Bring to a boil and cook 10 minutes.
Stir in remaining 2 Tbs. butter and sage and cook until pasta is al dente and a light sauce forms, about 2 minutes.
Transfer to serving dish and serve, if desired, with Parmesan and freshly cracked black pepper.
* You can substitute sweet potatoes or pumpkin for the butternut squash!