Cook the pasta according to the directions on the package, drain and set aside.
In a large skillet, cook the bacon until it's just crisp.
Drain off the bacon grease and return the bacon to the pan.
Add the olive oil and onion to the pan and cook over medium-high heat for 4-5 minutes or until the onions are soft.
Add the chicken broth, salt, pepper, thyme and sage and bring to a simmer.
Turn the heat down to low and add the half & half, chives and 1/4 cup of the Parmesan cheese. Stir again to combine.
Taste the sauce and add salt and pepper to your liking.
Add the cooked pasta to the sauce and gently toss to combine so you don't break the squash up too much. As you're tossing the pasta, add the remaining Parmesan cheese a little at a time until it's all incorporated.
Taste one last time for seasoning and adjust to your liking.
Serve immediately with extra Parmesan, if desired