Instructions

1. Preheat oven to 400 degrees F. Using a sharp knife, carefully cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds and stringy middle part. Place squash on a baking sheet flesh side up.
2. Brush with olive oil and sprinkle with salt and pepper. Bake for 50-60 minutes or until soft and browning on the top. Remove and set aside until cool enough to handle, then scoop out the flesh from the rind. (I did this step ahead of time and stored it in my Stasher bag).
3. In a large stock pot, sauté bacon until brown and crispy. Remove and set aside. Discard any extra grease from the pan.
4. Add olive oil and onion to the pan and sprinkle with salt and pepper. Cook until the onions are translucent, about 7 minutes. Add in the
   garlic and sage and cook for 1 more minute.
5. Add the butternut squash and chicken broth, stir, and bring contents to a boil. Reduce the heat, cover and simmer for 10-15 minutes while the pasta cooks.
6. After it simmers, either carefully transfer sauce to a blender or blend with an immersion blender until smooth. (You may need more chicken broth depending on the size of your squash). Stir in cream and Parmesan.
7. In a separate pot, cook pasta according to package instructions until al dente. Drain, rinse, and add the pasta to the pot with the sauce. Add bacon to the pot. Stir to combine.
8. For the breadcrumb topping, melt butter in a small pan. Add Panko crumbs, salt and pepper and stir often until the breadcrumbs are brown,
   about 3 minutes.
9. Serve pasta with breadcrumbs on top. Enjoy!