• Preheat the oven to 350 degrees F.
• Bring a large saucepan of salted water to a boil over high heat. Add the butternut squash cubes and cook until tender when pierced with a fork, about 10 minutes. Using a slotted spoon, transfer the squash to a bowl and mash with the back of a fork. Set aside.
• Add the tortellini to the boiling water and cook for 2 minutes less than directed by package instructions. Drain the tortellini and transfer to a large bowl.
• To the tortellini, add 1 cup tomato sauce, mashed butternut squash, turkey (or chicken) and chard. Stir to combine.
• Spread ¾ cup tomato sauce on the bottom of a 9- by 12-inch (or 9- by 13 inch) baking dish.
• Transfer half or the tortellini mixture to the baking dish and spread evenly. Top with ¾ cup tomato sauce.
• Transfer the remaining tortellini mixture to the baking dish, spreading evenly. Spread remaining ¾ cup tomato sauce over top.
• Sprinkle the topping evenly on top of the tortellini. Bake, uncovered, until the cheese is melted and the casserole is heated through, about 30 minutes. Serve.

The Topping:

• In a medium bowl, stir together the Parmesan cheese, sage and pecans.