-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.