• Preheat oven to 375 (F).
• Cut squash into 2-inch chunks. Transfer to a smaller baking dish, toss with oil, then generously season with salt and pepper. Scatter the unpeeled garlic cloves around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Once the garlic is cool enough to handle, carefully squeeze the roasted garlic clovers out from the papery skin. Discard skin.
• Transfer squash and roasted garlic to a food processor or strong blender. Pulse until the mixture has become a thick puree.
• In a large bowl quickly whisk together the heavy cream, Greek yogurt, crushed tomatoes, chicken stock, and 3/4 cup of the gorgonzola cheese - the mixture will be thick.
• With the processor motor running, add the wet ingredient mixture through the feed tube; process until very smooth. The mixture will be very thick, but that's ok. Set aside.
• Cook pasta according to package instructions. Reserve 1 cup pasta water.
• Drain pasta and return to pot. Pour 2 cups of the sauce over the pasta; toss to coat. Add pasta water to thin sauce, as needed. I tend to add at least 1/2 cup. Add chopped sage.
• Serve it topped with torn sage leaves, remaining gorgonzola, and crumbled bacon.

To Freeze:

• Cool sauce to room temperature. Pour into airtight freezer friendly containers, leaving 1 inch of space between the lid and the sauce. Freeze up to 3 months.
• When ready to use, place containers upside down under hot tap water to help release frozen sauce. Place sauce in a large saucepan. Cover and reheat over medium-low,adding water to thin if necessary.