Preheat the oven to 400°F.
Cook the turkey breakfast sausage in a large skillet over medium heat until browned and fully cooked.
While the sausage cooks, dice the zucchini and yellow squash and spread them on one end of a sheet pan. Quarter the cherry tomatoes and add them to the other end. Lightly drizzle with olive oil.
Roast the vegetables at 400°F for 20 minutes, or until tender.
Once the sausage is cooked, transfer it to a paper towel-lined plate to drain.
Dice the onion and bell pepper. Add them to the skillet with a little olive oil or the remaining sausage drippings. Sauté until softened and the edges begin to brown.
Push the vegetables to the sides of the skillet and add the minced garlic. Cook briefly until fragrant.
Return the cooked sausage to the skillet.
Pour in the chicken broth and stir, scraping the browned bits from the bottom of the skillet for extra flavor.
Add the pumpkin puree, black pepper, seasoning salt, thyme, oregano, and crushed red pepper flakes. Stir until combined.
Shake the can of coconut milk before opening, then pour it into the pumpkin sauce. Stir everything together and simmer over low heat until the sauce begins to bubble gently.
Meanwhile, cook the gnocchi or pasta according to the package directions.
When the roasted vegetables are finished, add them to the pumpkin sauce and stir everything together.
Serve the creamy sausage pumpkin sauce over warm gnocchi or pasta.