Preheat oven to 425 degrees and line a large baking sheet with parchment paper.

In a large bowl put in peeled and diced butternut squash, olive oil, a generous sprinkle of salt and pepper and minced rosemary. Toss until combined. Spread butternut squash evenly onto large cooking sheet. Bake for 35-40 minutes or until the squash is golden.

 In a small fry pan add in pancetta slices or cubes. Cook on medium high heat for 6-8 minutes or until crispy. Reserve the pancetta oil and drop sage leaves into hot oil. Cook for 1-2 minues or until the sage leaves are golden and crispy. Place pancetta and sage leaves onto a paper towel lined plate until the pasta is ready to serve.

 Once squash has finished cooking, begin to boil noodles. Bring a large pot of salted water to a rolling boil. Drop noodles in for (2) minutes and then remove.

 In a large blender (I use a vitamix) add in roasted butternut squash, heavy cream, and 1-1 ½ cups of pasta water to the vitamix. Blend for 20-30 seconds or until very smooth and the consistency of marinara sauce. If sauce is too thick, continue to add in pasta water to thin it out. Taste test to see if salt and pepper levels are strong enough or to your liking.

 Toss warm noodles with sauce and top off pasta with crispy pancetta and sage leaves. Sprinkle an even layer of parmesan cheese on top of pasta.