Instructions:
In a large pot add 1 tablespoon of olive oil, garlic, and onions and cook for about 2-3 minutes until they are translucent
Add in the ground turkey meat and a good pinch of salt and pepper
Once the turkey meat is browned add in all the tomato sauce, white wine, Herbes de Provence, parsley, oregano, basil, bay leaves and tomato paste
Simmer the sauce on low for ten minutes
Add the heirloom squash and cook on medium heat for another 15-20 minutes, until the squash is cooked
Mix in the pasta and coat it in the sauce
Top with chopped basil and shredded or shaved Parmigiano Reggiano cheese
Serve!
