INGREDIENTS
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1 lb. cubed butternut squash
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extra-virgin olive oil
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kosher salt
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Freshly ground black pepper
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12 oz. fettuccine
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4 slices bacon, chopped into 1" pieces
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6 sage leaves
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2 cloves garlic, minced
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1/3 c. chicken broth
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2/3 c. heavy cream
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1/4 c. grated Parmesan, plus more for serving
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9 oz. fontina, shredded