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Boil the pasta in salted water until al dente. Drain and toss with 2 tablespoons butter. Salt to taste.
Sauté the chopped bacon over medium to medium high heat until crisp. Stir in the chopped sage and toss to coat. Remove with a slotted spoon.
You can use the same pan, if you like, to make the sauce. But if the bacon left anything too browned in the pan, I like to rinse it out so it doesn’t make the sauce bitter.
Add butter to the pan and sauté the chopped onion and garlic over medium to medium-high heat until it is soft and translucent.
Add the butternut squash puree and stir it around for a minute.
Add the cream and chicken broth (or water and bouillon).
When it comes to a simmer, stir in the parmesan cheese until melted.
Remove from heat and toss with hot, buttered pasta.
Top with the bacon and sage.
Serve immediately. As the pasta sits the sauce will thicken.