Orecchiette With Roasted Butternut Squash, Fried Sage, Bacon, And Parmesan

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1 small butternut squash, peeled, seeded, and cut into 1/2 inch cubes

1 small onion, chopped

1 tbsp plus 1/4 cup extra virgin olive oil

1 tsp brown sugar

salt and freshly ground black pepper, to taste

12 large sage leaves

4 slices bacon, cut into 1/2 inch pieces

1 lb orecchiette pasta

1/4 cup chicken stock

4 oz parmesan, freshly shredded

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