Heat oil in a skillet over medium heat, add pancetta. Cook until crispy about 8-10 min. Toss with sage and set aside

Add squash onion and garlic to the skillet. Season with salt and pepper. Cook until onions are translucent about 8-10 min

Add broth. Bring to a boil then reduce to a simmer and cook til squash is soft and liquid is reduced by half, 15 to 20 min

Let cool slightly then puree in a blender. Season with salt and pepper

Cook pasta to aldente. Reserve 1 cup pasta water.

Combine pasta, squash puree, and 1/4 cup of the pasta water in the skillet over medium heat. Adding more pasta water as needed until sauce coats the pasta

Mix in pecorino and pancetta