Heat the oven to 425°F. Place the diced butternut squash on a baking sheet and toss with 1 tablespoon olive oil and ½ teaspoon kosher salt and black pepper. Bake for 20 minutes or until soft and lightly browned. Remove from oven and set aside.

Meanwhile, slice the pasilla peppers in half lengthwise and remove the seeds. Place the peppers on a baking sheet skin side up, and roast in the oven alongside the squash for 20-25 minutes or until blistered and soft. Remove then slice into slivers and set aside.

Heat the rest of the olive oil in a large stock pot or Dutch oven over medium-high. Cook the ground turkey for 7-10 minutes or until it loses its pink color. Add the garlic and cumin and season with the rest of the salt and pepper. Add the onion and cook until softened about 3-4 minutes. Stir in the wine and cook for 3-5 minutes or until the wine evaporates, scraping the bits from the bottom of the pan as you stir.

Add the drained beans, chicken stock, roasted pasilla peppers, and fresh sage, and cook for 15-20 minutes. Add the roasted butternut squash and cook for 3-5 minutes more or until warmed through. Serve warm.