Preheat the oven to 392°F (200°C).

Chop ½ butternut squash into small cubes (about 2 cups). Slice the shallot and ½ onion, and cut the top off the garlic bulb.

Place the chopped butternut squash, shallot, onion, garlic bulb, and a rosemary sprig into an oven-safe dish. Drizzle with olive oil, sprinkle with salt and pepper, and mix everything together. Roast in the preheated oven for 40-50 minutes or until the vegetables are soft and caramelized.

While the vegetables are roasting, cook your pasta of choice according to the package instructions. Reserve about 1 cup of the pasta water for later use. Drain the pasta and set it aside.

In a large pan, cook diced pancetta over medium heat until it’s nice and crispy. Remove the pancetta from the pan and set aside, leaving the fat in the pan.

Add the sage leaves to the pan with the pancetta fat. Cook them until they crackle and fry, turning crisp. Remove the sage and set it aside.

In the same pan, add your roasted vegetables (remove the rosemary sprig). Squeeze the roasted garlic cloves out of the bulb into the pan. Add ½ cup ricotta cheese, ½ cup parmesan cheese, ½ cup chicken broth, and 2 teaspoons to 1 tablespoon chicken bouillon powder (adjust to taste).

Use an immersion blender directly in the pan to blend the sauce until smooth and creamy. Alternatively, transfer the mixture to a blender or food processor and blend until smooth.

Add more chicken broth or reserved pasta water to thin the sauce to your desired consistency. Taste and adjust the seasoning with additional bouillon powder, salt, or pepper as needed. Let the sauce come to a gentle boil.

Add the cooked pasta to the sauce and toss to coat evenly.

Plate the pasta and top with the crispy pancetta and fried sage. You can also sprinkle a little extra parmesan on top for added flavor.