• Start by prepping the butternut squash: cut off the stem, slice it lengthwise, and scoop out the seeds.

For Roasting Squash:

• Place the squash on a baking sheet with the flesh side up, drizzle with olive oil, and season with salt and pepper. Rub the seasoning into the squash and insert a garlic clove in each half. Bake in a preheated oven at 375°F for 45-60 minutes, or until tender and slightly caramelized.
• After baking, let the squash cool slightly. Extract the garlic, then scoop the flesh into a blender along with the chicken broth and cream. Blend until you achieve a smooth consistency.
• Meanwhile, cook the pasta in a large pot of salted boiling water until it reaches an al dente texture; avoid draining it afterward.
• In a skillet, heat the diced pancetta over medium heat until crispy. Introduce the shallots and sauté until they become soft and golden.

For Mixing and Serving:

• Add the butternut squash sauce to the skillet and incorporate the grated parmesan, sage, chili flakes, and desired seasonings. Stir until combined. Transfer the cooked pasta into the sauce and toss together over medium heat until creamy. If the sauce is too thick, loosen it with a splash of reserved pasta water.
• Serve the dish hot, garnished with additional parmesan and sage if desired!