Preheat oven to 425.

Cut the length of the squash in half, scoop the seeds, then use -2 tablespoons of @olivarioils EVOO to coat the inside of each half.

Add salt and red/black pepper, paprika optional

Place FACE DOWN on baking sheet

Use your senses but cook for longer than you think. 45/hour? If in a rush, you can cover with foil. Test by sticking fork through center

Meanwhile – In a frying pan heat up 1/2 cup olive oil. Add leaves of sage and fry until crispy (you can ).

Scoop out squash and add to food processor, blender, or you could probably even mash by fork, Add in 1 cup of whole milk and half of the fried sage, blend again boil a pot of water

Now, in a large sauté pan (big enough to add the pasta to) fry the pancetta. No oil needed, pancetta is oily as is. Once crispy, remove the pancetta but leave the grease in the pan

Add 1 lb pasta to boiling water

Add squash mixture into pancetta fat and add vegetable stock. Whisk. Slowly incorporate the cheeses and whisk, and salt and a generous amount of black pepper.

Add in cooked pasta to the cheesy squash sauce with a ladle of pasta water. Stir and let simmer and come together.

To serve, top with pancetta, more cheese, and top it all of with a drizzle of Olivari EVOO