Fettuccine Alfredo with roasted acorn squash

Ingredients

• 2 acorn squash, peeled and diced (about 5 cups / 1.25 L)
• Olive oil
• 1/2 teaspoon (2.5 ml) herbes de Provence
• 1 tablespoon (15 ml) butter
• 3/4 cup (180 ml) chicken broth
• 1 lb (454 g) fettuccine
• 1 cup (250 ml) finely grated pecorino romano cheese + a little more for serving
• 1/2 cup (125 ml) 15% cooking cream
• 6 slices of bacon, cooked crispy and coarsely chopped
• The leaves of 4 fresh thyme sprigs
• Salt and freshly ground pepper