Preheat the oven to 400 degrees F. Carefully peel and chop the butternut squash into 1/2″ cubes. Arrange in a single layer with the cloves of garlic on a baking sheet and drizzle with olive oil. Flip to coat evenly, then season with salt and pepper to taste. Roast for 20-25 minutes or until the squash is fully cooked. Remove from the oven and allow to cool for about 5 minutes.

While the squash is roasting, prepare the other ingredients. Finely chop the pancetta (if not already chopped) and add for a medium skillet over high heat. Stirring occasionally, allow the pancetta to cook until the edges are browned. Remove from skillet and place on a paper-towel covered plate to absorb excess fat.

Drain grease from the skillet then add the sliced mushrooms and shallots. Brown for 10-15 minutes or until the mushrooms have released all their liquid and begun to brown and the shallots are caramelized. Remove from heat.

Thaw the frozen green peas in water, than drain and set aside.

On a separate stovetop burner, bring water to boil to prepare the pasta. Boil about 10 minutes for al dente pasta. Drain, reserving 1 cup of the pasta water. Add the roasted butternut squash, garlic, reserved pasta water, heavy cream, dried sage, and salt to your blender. Blend on high until a creamy texture is achieved, then add to cooked pasta. Add the green peas, mushroom mixture, and crispy pancetta to the pasta and stir to evenly combine.

Serve immediately with parmesan or fresh sage for garnish, if desired.