Preheat oven to 425.  Line a baking sheet with parchment paper.

In a food processor add the flour, baking powder, sage, salt, and black pepper, and pulse a few times to combine.  Add the butter and pulse until it resembles a coarse meal, about 5-6 pulses.

In a medium bowl, whisk together the butternut squash puree, milk, and sugar.  Add to the flour mixture and pulse just until combined but still crumbly.  Turn out onto a floured board and knead lightly to bring the dough together.  Pat out into a 1-inch thick round, cut out biscuits, and place them on the baking sheet.

Bake for 12 to 15 minutes, or until the biscuits are lightly browned and puffed.