Preheat oven to 425F.
Mix the dry ingredients and chopped sage together in a large bowl.
Using a fork or pastry knife, cut in the butter until the mixture resembles a course meal.
In a separate bowl, combine the butternut squash, half & half and egg. Whisk until combined.
Make a well in the center of the dry ingredients and pour in the butternut mixture.
Gently fold, using a fork, until combined. Knead dough slightly to form a ball.
Turn out onto a floured surface and pat into a rectangle. Cut out 12 triangles and place on a baking sheet.
Brush with cream. Top each with a sage leaf dipped in melted butter.
Bake for 20 - 25 minutes.