-Boil a large covered pot of salted water for the pasta.

-Peel and then coarsely shred 1 butternut squash on a box grater.

-In 12-inch skillet, cook ½ pound of bacon on medium heat 8 to 10 minutes or until bacon is crisp. With slotted spoon, transfer bacon to small plate.

-Drain and discard all but 2 tablespoons of fat from the skillet.

-To same skillet, add the following:

1 clove of garlic, finely chopped

¼ tsp red pepper flakes

-Cook 30 seconds, stirring.

-Add butternut squash and ¼ tsp sea salt.

-Cook 10 minutes, stirring and mashing frequently.

-Stir in the following:

2/3 cup half-and-half

6 sage leaves, finely chopped

-Cook 2 minutes.

-Remove from heat.

-Cook 1 pound of pasta according to package directions.

-Reserve ½ cup cooking water.

-Drain pasta well; return to pot.

-Add chopped bacon, squash mixture and..

½ cup grated Parmesan

The reserved cooking water

¼ tsp sea salt

-Toss until well coated and serve.