Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut the stalk off the squash, then carefully cut it in half lengthways. Remove and discard the seeds and place cut side up on a foil-lined baking sheet.

Step 3

Drizzle the oil over each side of squash, then season with salt and pepper. Nestle 2 garlic cloves and 2 shallot halves in the cavity of each side of the squash. Roast for 45 minutes or until tender. Remove the squash from the oven and set aside to cool.

Step 4

When the squash is cool enough to handle, cook the pasta in a large pot of well-salted water until al dente per the package instructions. Drain but reserve 1 cup of pasta water.

Step 5

Scoop the flesh from the squash into a blender. Squeeze out the roasted garlic and add the soft shallots, broth, and cream, then blend until smooth.

Step 6

In a large, cold skillet, add the pancetta. Turn the heat to medium and cook until crispy. Pour the sauce into the skillet, add the Parmesan cheese, chopped sage, and nutmeg, and cook, stirring well, until smooth.

Step 7

Add the reserved pasta water a little at a time, as needed, until the desired consistency is reached. Taste and adjust the seasonings, then add the cooked pasta and toss until well coated.

Step 8

Serve hot with extra Parmesan cheese. Enjoy!