Penne With Roasted Squash, Garlic and Pancetta | Oregonian Recipes

Ingredients

• 2 1/2 pounds winter squash (such as butternut or Rouge Vif D'Etamps), peeled, seeded and cut into 1/2- to 3/4-inch cubes
• 1 head garlic, papery outer skins discarded, individual cloves left unpeeled
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• 3 ounces pancetta or unsliced bacon, cut into 1/4-inch dice (see note)
• 24 medium fresh sage leaves
• 12 ounces penne
• 1/2 cup heavy cream