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Slice off the firm stalk at the end of the squash, then carefully slice in half lengthways. Use a spoon to remove the seeds.
Place on a baking tray flesh-side-up. Drizzle over a good glug of olive oil then sprinkle over a generous pinch of salt & pepper. Brush or rub into the squash, then add a clove of garlic to the base of each squash. Roast in the oven at 190C/375F for 45-60mins, or until very soft and slightly caramelized.
Once cool enough to handle, remove the garlic cloves, then scoop out all of the flesh, leaving the skins behind. Add the squash to a blender alongside chicken stock & cream. Squeeze the garlic out of the cloves & add them in too. Blend until smooth.
Add pasta to well-salted boiling water and cook until al dente. Don't drain.
Add pancetta to a large deep pan over low-medium heat & fry until crisp with the fat rendered. Add shallots and fry until soft & lightly golden.
Pour in the sauce then add parmesan, sage, chilli flakes and a generous pinch of salt & pepper (to taste). Give it a stir until well combined. Use your tongs to transfer the cooked pasta straight from the pot and place it into the sauce. Toss over low-medium heat until the sauce thickens and clings to the pasta. If it thickens too much, just toss in some of the leftover pasta water to thin out as needed. Serve up & enjoy!