I’m in the sw with sugar pumpkins not being readily available, can we substitute canned pumpkin? I’ve had so so luck with butternut squash flavor

Hi JO, if you use canned pumpkin (which should definitely work!), I'd recommend adding it to the pan with the sauteed aromatics (at the end) and give it a few minutes to caramelize, so that you can replicate the effects of roasting a pumpkin. This will deepen the flavor, too.
Alternatively, if you have access to acorn squash, it would be a good sub for sugar pumpkin, as well.
Good luck and let us know how it turns out!