Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving drippings in skillet; drain bacon on paper towels. Add sage to reserved drippings; cook and stir 30 sec. Use slotted spoon to remove sage from skillet; reserve for later use. Discard all but 1 Tbsp. drippings from skillet.
Add onions to reserved drippings in skillet; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
Add squash and chicken broth; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
Pour squash mixture into blender. Add 1/4 cup (4 Tbsp.) cheese; blend until smooth. Drain pasta; place in large bowl. Add prepared sauce; toss lightly. Top with bacon, reserved sage and remaining cheese.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.