In a pan, melt the butter on low. 

Slice the red onions very finely and sautée in the butter you have melted for 2-3 minutes, or until soft.

Add the crushed garlic cloves and mix in well, then add the squash, stock and both sage and thyme, combine and cover with a lid.

Let the squash cook for 15-20 minutes or until soft. Set aside to cool down slightly.

Add the milk, salt and pepper to taste and blend everything until smooth.

In a separate pot, boil some salted water and cook your spaghetti according to the box's instructions. We like our pasta al dente but do it accordingly to your taste. Make sure you reserve some of the pasta water for later.

In a separate pan, sautée the chopped bacon until crispy. We cooked it with no addition of oil or butter for roughly 5 to 8 minutes until the desired crispiness is achieved.

Place the pasta in the pot you cooked it in, add the sauce and half of the cooking water you reserved, plus half of the crispy bacon bits.

Mix everything well and add the cooking water to reach your desired consistency and creaminess. 

Serve and sprinkle with the extra bits of crispy bacon.