Butternut Squash Carbonara - SippitySup

Ingredients

• 2 pounds butternut squash (peeled, seeded, cut into ½” pieces, about 3 cups)
• ½ large onion (cut into ¼‑inch dice, about 1‑cup)
• 4 cloves garlic (peeled & halved)
• 2 tablespoons finely chopped fresh sage (divided)
• 2 tablespoons fresh thyme leaves
• 1 pinch freshly grated nutmeg
• ½ cup olive oil
• Kosher salt and freshly cracked black pepper (as needed for seasoning)
• 4 ounces thick cut bacon (cut crosswise into ¼‑inch strips)
• 1–2 bunches aparagus (1 ½‑inch tips only, save stalks for another use) to taste
• 2 cups low-sodium chicken broth
• 12 ounces dried fettuccine
• ¼ cup grated Pecorino (plus some extra shavings for serving)