Heat a large skillet over medium heat. Add diced bacon then cook until brown and crispy, about 6-8
minutes. Transfer bacon to a paper towel-lined plate.
Add garlic and shallot to the skillet with the bacon grease then saute 2-3 minutes or until fragrant, stirring
frequently. Whisk in flour and dried sage until lightly browned, about 1 minute. Next, gradually whisk in
the milk and butternut squash puree then bring mixture to a boil over medium heat. Once boiling, reduce
heat to low and let mixture simmer, stirring occasionally, until reduced and thickened, about 4-6 minutes.
Stir in cooked pasta and cheese until melted. Season with salt and pepper (add more to taste, if needed).
Top with bacon and chives then enjoy!
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