Heat the oven to 200C.
Put the squash in a small roasting tray and add about 2 tbsp of the olive oil, salt and pepper and the thyme or sage. Mix well with your hands and roast for 20-25 minutes until soft and slightly charred around the edges.
Meanwhile, heat 1 tbsp olive oil in a large frying pan and add the bacon. Fry for a few minutes until it starts to go crispy. Add the garlic and fry for another few minutes before adding the mushrooms. Once the mushrooms have softened, turn the heat up and add the wine. Bubble and reduce over a high heat until the wine has almost evaporated.
Cook the pasta in plenty boiling salted water until al dente.
When the squash is ready, add it to the mushroom mixture with the creme fraiche and parsley. Mix well and bubble gently for a few minutes. Taste and adjust seasoning if necessary. Drain the pasta and add to the vegetables. Mix through and serve with the parmesan sprinkled on top.