Preheat oven to 375 F. Toss the squash, unpeeled garlic cloves and oil together on a baking
sheet; season with pepper and roast until the squash is just tender, 15'.
Add the pancetta and sage and toss. Arrange in a single layer and bake, until the squash is
caramelized and the pancetta is crispy, 20-25'.
While the squash and pancetta are roasting, cook the penne al dente. Reserve 1/2 cup of the
cooking water, then drain. Return the pot to the stove.
When the squash is done, peel the garlic. Combine with the cream in the pasta pot. Bring to a
boil, stirring to break up the garlic. Turn off the heat and add the pasta and the roasted
squash/pancetta mixutre and toss to coat with the cream. If mixture seems dry, add some of the
cooking water to reach a creamy consistency. Season with pepper.
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