Begin by preheating your oven to 400 degrees F.
Prep your sauce - mix the eggs, cheese, and vegetarian bacon, whisking until incorporated. Set aside.
Prep your butternut squash - peel and chop it into cubes. It should yield about two heaping cups of squash.
Toss the squash with the oil, honey, salt, and spices. Then, bake in the oven for 15 minutes. After it's done baking, broil the squash for 3-4 minutes.
Bring a pot of SALTED water to boil on the stove.
Add in your pasta, and cook until al dente. Go by the time your box of pasta says, and subtract 1-2 minutes. The pasta will continue cooking later on.
Before the pasta is done, reserve 1 cup of the salted water it's cooking in, and set aside.
Slowly add about 1/2 cup of the pasta water to your egg mixture, whisking constantly.
Bring a large pan to low heat.
Once the pasta is al dente, you can either drain the water from it and place it into the pan, or you can take it out with tongs directly from the water into the warmed pan. I recommend the latter approach.
SLOWLY add the egg mixture to the pasta, alternating with the remaining pasta water, stirring constantly. The key here is low heat and constant stirring. This allows the sauce to get creamy and not scrambled egg-y.
Once all of the egg mixture has been incorporated into the pasta, serve in bowls and top with the roasted butternut squash. Garnish with sage leaves fried in olive oil.
Enjoy!