Pasta with Butternut Squash and Sage

This recipe was featured in the January/February issue of Cook's Illustrated earlier this year. I've been saving it for a cold autumnal day just like today and it turned out fabulous! The fresh sage leaves lightly fried with the bacon was probably the best part, but it was all delicous.
Pasta with Butternut Squash and Sage
1/2 lb penne pasta
4 slices bacon, chopped into small pieces
8 large fresh sage leaves, plus 1 tbsp freshly minced
1 tbsp olive oil
1 medium butternut squash (about 2 lbs) peeled, seeded, and cut into 1/2 inch dice
1 tbps unsalted butter
1 cup thinly sliced scallions
1/4 tsp freshly grated nutmeg
1 tsp sugar
salt and pepper
2 cups chicken broth
2 tbsp grated Parmesan
4 tsp fresh lemon juice
1/3 cup sliced almonds, toasted

Cook penne pasta. Drain, coat with olive oil to keep from sticking, cover, and set aside.

Cook bacon in large soup pot over medium heat until crisp and brown. Add whole sage leaves and cook until fragrant, about 1 minute. Remove bacon and sage with slotted spoon.

Return soup pot to heat and add olive oil to bacon drippings. Add squash and cook without stirring, until beginning to caramelize, 4 to 5 minutes. Stir and cook 3 to 4 minutes longer, stirring occasionally. Add butter, allowing to melt about 30 seconds. Add scallions, nutmeg, sugar, 1/2 tsp salt, 3/4 tsp pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer, continue to cook until squash is tender, 1 to 3 minutes longer.

Add pasta to squash mixture; stir in 2 tbsp Parmesan chees, lemon juice, reserved bacon and sage mixture, and almonds.