Preparation

1. Preheat the oven to 180°C.
2. Cut your butternut in half and remove the seeds. Cut the top off the head of garlic. Place the butternut and garlic in an ovenproof dish. Drizzle generously with olive oil, salt and pepper. Place a few sprigs of sage on each part of the squash and then turn them face down on the baking sheet. Turn the garlic over as well. Cook for about 35 minutes.
3. Cook the bacon slices. Leave to cool and crush them with a knife.
4. In parallel, bring a large volume of water to the boil in a high pan. As soon as it boils, add salt to the water, then pour in the spaghetti. Stir them quickly with a wooden spoon, then leave them to cook for 6 minutes.
5. As soon as the spaghetti is cooked "Al dente", drain it and keep 3 ladles of cooking water.
6. Remove the butternut and garlic from the oven. Place the flesh, the crushed head of garlic, the mascarpone, a drizzle of olive oil and 1 ladle of cooking water, salt and pepper in a blender. Blend to the desired consistency, adding more cooking water if necessary.
7. Pour the sauce, parmesan cheese, bacon (save some for the final decoration) and spaghetti into a casserole dish. Stir over low heat until the spaghetti soaks up the sauce.
8. Serve the plates, add some parmesan shavings and a few bacon crisps.