Preheat oven to 375° Fahrenheit.
Add cubed squashed to a large glass bowl and mix with olive oil and spices.
Add parchment paper to a large rimmed baking sheet and bake squash for 20 minutes, flipping halfway through, or until tender.
Boil pasta until al dente.
In a large skillet, add chopped bacon and cook for 5 minutes over high heat stirring frequently.
Add in onion and cook over medium high heat until onions and bacon are golden brown-about 8-10 minutes.
Once bacon is crisp and onions are golden brown, add cream and stock. Cook for 8 minutes bringing liquid to a boil. Then, lower heat and cook for another 10 minutes until sauce thickens.
Add grated cheese directly to the sauce mixture and stir. Remove from heat.
Drain liquid from pasta. and return pasta to the stockpot.
Add the cooked squash to the pasta pan and stir.
Add sauce to the pasta and stir to combine. Cook over low heat for 2 minutes to combine.