Preheat the oven to 425 degrees. Line a large baking sheet with a Silpat or parchment paper.

Cut a butternut squash at the neck, saving the end for another use. Peel off the skin and place the squash on a spiralizer, set to make large ribbon noodles.

Arrange the butternut squash noodles on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 8-10 minutes or until al dente.

Meanwhile, in a medium skillet over medium-high heat, add the pancetta and cook until crisp. Use a slotted spoon to remove the pancetta to a paper towel lined plate.

Lower the heat to medium and cook the shallot and the garlic in the remaining grease from the pancetta (1 tsp olive oil if there is not enough) for 3 minutes.

Transfer the shallot and garlic to the plate with the pancetta. Add a splash of vegetable stock to the skillet and the cream cheese. Stir until the cream cheese has melted and then whisk in the remaining vegetable stock.

Add the pancetta mixture back to the skillet, along with the al dente noodles.

Toss to combine and serve, garnished with fresh sage.