Boil your favorite GF pasta in salted water until al dente. Reserve 1 cup of pasta water.

Fry pancetta in until crisp, add sage and cook for another 20 seconds (careful not to burn the leaves!). Set aside on a paper towel to drain.

In a large skillet, sauté squash, onion and garlic with oil, until onion is soft. Add broth and simmer until liquid is reduced by half and squash is tender, about 20 minutes. Cool slightly, purée in a food processor until smooth, then return to skillet.

Add cheese and season with salt and pepper. Stir in 1/4 cup of the reserved pasta water at a time, until you reach the consistency you want for a sauce.

Stir in pasta, pancetta and sage, tossing until combined.