Baked Pasta with Butternut Squash

4 ounces pancetta, cut into 1â„4-inch dice
5 shallots, sliced (about 1 cup)
1â„4 teaspoon ground black pepper
2 teaspoons olive oil
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3â„4-inch chunks
1 container (10 ounces) Brussels sprouts, each cut into quarters
10 medium sage leaves, chopped (about 3 tablespoons)
1 can (14 to 141â„2 ounces) chicken broth (13â„4 cups) plus whole leaves for garnish
1 package (16 ounces) cavatappi or corkscrew pasta
11â„2 cups reduced-fat (2%) milk
1 cup freshly grated Parmesan cheese (about 3 ounces)
Fried sage leaves for garnish(see note)

Preheat oven to 375Â°F. In nonstick 12-inch skillet, cook pancetta over medium heat about 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer pancetta to medium bowl. In same skillet, cook shallots with pepper about 5 minutes or until golden, stirring frequently. Transfer shallots to bowl with pancetta.
In same skillet, heat olive oil over medium heat until hot; add squash and cook, covered, 10 minutes, stirring often. Add Brussels sprouts, sage, and broth; cook, covered, 10 to 12 minutes or until vegetables are tender and most of liquid is absorbed.
Meanwhile, in large saucepot, cook pasta 2 minutes less than label directs. Drain and return to saucepot.
Stir milk into skillet with squash and heat through. Add squash mixture, pancetta mixture, and 3â„4 cup Parmesan to pasta in saucepot; toss until well mixed. Spoon pasta into 3-quart ceramic baking dish and sprinkle with bread crumbs and remaining Parmesan. Bake 30 minutes or until center is hot and top is golden. Garnish with fried sage leaves.
Note: To make fried sage leaves: Heat 1â„4 cup olive oil in 10-inch skillet over medium heat until hot.Add 1â„2 cup sage leaves, rinsed and patted dry; cook about 1 minute or until crisp, turning leaves over once and being careful not to burn them. Remove with slotted spoon; drain on paper towels.