Preheat oven to 425°F. Using a sharp knife, carefully cut squash in half vertically, then into quarters. Scoop out seeds and discard. Rub 2 tbsp oil over cut sides of squash and season with salt and pepper. Place squash cut side-down on sheet pan and roast in oven 30-35 minutes, or until fork tender. Set aside to cool.
Place pancetta in a large Dutch oven and turn heat to medium. Cook until crisp and browned, about 7 minutes. Using a slotted spatula, transfer pancetta to paper towels, leaving fat in pan. Add remaining 2 tbsp oil to Dutch oven. Once oil is hot, add sage leaves and cook until crisp around the edges, about 1 minute. Transfer sage to paper towels with pancetta.
Add red onion to Dutch oven and sauté 8-10 minutes, or until beginning to brown. Add garlic and red pepper flakes and stir until fragrant, about 1 minute. Turn off heat.
Scoop meat from squash and place in food processor or blender along with stock. Puree until smooth. Add more stock if mixture is very thick. Turn heat to medium low, add puree to Dutch oven and stir to combine.
Bring a large pot of salted water to a boil. Cook bucatini according to package instructions. Drain, reserving 1 c of the cooking water. Add cooked pasta to squash mixture, along with Parmesan and pancetta, tossing to combine. Slowly add small amounts of pasta water to loosen sauce, as needed. Season with salt and pepper to taste.
Transfer to serving bowls. Coarsely chop sage leaves and sprinkle over each serving. Finish with more grated Parmigiano Reggiano and a drizzle of olive oil.
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