Preheat the oven to 350˚F. Spray a 2 to 2 1/2 QT baking dish with nonstick cooking spray. Set aside.

Bring a large pot of water to a bowl. Salt the water well and cook pasta according to the directions on the packaging, subtracting 1 to 2 minutes off the total cooking time. I cooked my pasta for 6 minutes. Drain and set aside.

In a saucepan, combined butternut squash pasta sauce and goat cheese over medium-high heat. Stirring occasionally, cook until cheese has melted, about 2 to 3 minutes. Stir in sage and 1/2 cup chopped bacon. Remove from heat and set aside.

Add cooked pasta to the baking dish, then pour the sauce on top. Toss well to coat the noodles.

In a small bowl, stir together fontina cheese, breadcrumbs, and remaining bacon. Sprinkle over the top of the pasta evenly.

Bake for 15 to 20 minutes, until the top is golden brown.

While the pasta is baking, fry the sage leaves. Heat oil in a small skillet over medium heat. Fry sage leaves in batches of about 5 leaves, for 30 seconds total. Remove to paper towels to drain.

Remove pasta bake from the oven and top with sage leaves.

Serve.