Peel butternut squash*, and chop into 1" pieces. Toss with olive oil, season with salt and pepper and place on parchment lined baking sheet. Roast at 425°F for 20-40 minutes, tossing halfway through, or until tender and golden (that's where the flavor comes from!!). Use an immersion blender or food processor to puree squash, set aside.

Cook bacon, set aside.

Rinse noodles well, place in bowl and microwave for 1 minute. Set aside.

Add butter to skillet on medium-high heat, cook until butter just starts to turn golden. Add puree and sage, stirring until smooth, then stir in cream, cheese, and noodles.

Remove from heat and quickly stir in egg yolks. Do not let them sit in in one place - pour eggs into skillet in a steady stream while continually stirring. This allows them to cook into a smooth creamy texture using the residual heat from the sauce/noodles.

Season to taste with salt and pepper. If sauce is too thick, thin with a bit of water or chicken stock.

Divide into bowls (3-4 portions depending on size), and top with bacon and fresh parsley.