Roasted Butternut Squash and Turkey Chili with White Beans and Sage

butternut squash, bite size dice

salt and pepper

olive oil

ground turkey

medium onion, chopped

garlic, pressed

white wine

white beans, rinsed and drained, I like great northern variety

chicken stock (32 ounces)

pasilla peppers, roasted, seeded and sliced into ¼” ribbons

fresh sage leaves, cut into ribbons with scissors or diced

cumin

salt

white pepper