serves four 
I have squash hoarding tendencies. I like to arrange the winter squash along our basement shelves and then I stand there and admire them … Wait, that’s not normal? Anyway, roasted squash with a pat of butter and splash of maple syrup is our standby, but when I’m in the mood to change things up, I turn to this Alfredo-inspired sauce. The butternut adds a hint of sweetness, which has turned many a squash-hater into a raving fan. Pumpkin also makes a great substitute.
1 pound bacon (here)
1 cup diced onion
3 cups peeled and cubed butternut squash (approximately ½ medium-sized squash)
2 cloves garlic, minced
2 tablespoons minced fresh sage leaves
½ teaspoon fine sea salt, plus more if needed
¼ teaspoon freshly ground black pepper, plus more if needed
1½ cups chicken or beef stock (here)
16 ounces dry pasta or 1 batch homemade pasta (see here)
1 cup whole milk
In a Dutch oven over medium-high heat, cook the bacon until crispy, about 15 minutes. Remove the bacon, setting it aside on a paper towel to drain and leaving about 2 tablespoons of fat in the pot.
Sauté the onion in the bacon fat until softened, about 6 minutes. Add the squash, garlic, sage, salt, and pepper and sauté for 2 to 3 minutes more to brown the cubes lightly and draw out more flavor.
Add the stock, reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the squash is tender.
Meanwhile, cook the pasta, drain, and set aside.
Remove the squash mixture from the heat and pour in the milk. Using an immersion blender, puree the sauce. (Alternatively, you may transfer the mixture to a regular blender and puree.) Taste and add more salt and pepper if needed.
Add the pasta to the sauce and toss to coat. Chop the cooled bacon into bits. Serve the pasta with the bacon bits sprinkled on top.