Step 1

Boil the pasta in salted water until al dente. Drain and toss with 2 tablespoons butter. Salt to taste.

Step 2

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.

Step 3

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.

Step 4

Add butter to the pan and sauté the chopped onion and garlic over medium to medium-high heat until it is soft and translucent.

Step 5

Add the butternut squash puree and stir it around for a minute.

Step 6

Add the cream and chicken broth (or water and bouillon).

Step 7

When it comes to a simmer, stir in the parmesan cheese until melted.

Step 8

Remove from heat and toss with hot, buttered pasta.

Step 9

Top with the bacon and sage.

Step 10

Serve immediately. As the pasta sits the sauce will thicken.