• Add the pancetta to the saucepan you're going boil the pasta in (in an effort to cut down on dirty dishes) and cook for 3-4 minutes over medium heat, until crispy. Remove from saucepan to a paper towel-lined plate.
• Fill saucepan with lightly salted water and bring to a boil. Add pasta and cook until al dente. Drain water and return pasta to pot.
• Add fried brussels sprouts and pancetta to pot with pasta. Add about half of the squash sauce and toss to coat pasta. Add more sauce if desired (or you can serve on the side).
• Serve butternut squash pasta in bowls and top with parmesan cheese.

Fried Brussels Sprouts

• Pour canola oil into large skillet so it's about 2 inches high and heat to 360 degrees. 
• Once oil comes to temperature, add half the brussels sprouts. Let cook for about 2-3 minutes, until sprouts are crispy. Remove with slotted spoon to paper towel-lined plate and sprinkle with salt and pepper. Repeat with remaining sprouts.

Butternut Squash Sauce

• Preheat oven to 400 degrees and line a baking sheet with foil.
• In a large bowl, toss butternut squash cubes with olive oil, sage, red pepper flakes, and salt.
• Spread the squash on prepared baking sheet and roast for 40 minutes minutes, tossing once halfway through cooking time. Remove from oven and let cool slightly.
• When squash has cooled a bit, put in in a blender or food processor and add milk, water, and parmesan cheese and blend until smooth.