Pre-heat oven to 350 degrees and lightly butter individual ramekins or a 13x9 baking dish.
In a large pot of boiling, lightly salted water cook the penne to al dente. Drain and set aside.
While pasta is cooking, add butter to a large saucepan over medium heat. Let melt and add onion. Cook for about 3 minutes. Add garlic and cook for another minute.
Add the pumpkin and Greek yogurt to the pot and stir until smooth. Let cook for about 2 minutes.
Turn the heat down to medium-low and add the pumpkin beer; stir until smooth. Add ½ cup gouda and ½ cup cheddar and stir until melted. Season with salt and pepper.
Add pasta to the pumpkin mixture and stir well to combine.
Add 1 Tbsp olive oil to a small frying pan over medium heat. Place sage leaves in pan and fry for about 30 seconds on each side. Repeat for all the sage leaves (add more oil if needed) and then move sage to a cutting board to chop finely.
Spoon the pumpkin pasta mixture into prepared ramekins or baking dish. Sprinkle with fried sage, remaining ¼ cup of gouda and ¼ cup of cheddar, and panko.
If using ramekins, place on a baking sheet. Bake for 10-15 minutes, until the top is browned.