Preheat oven to 425º F. Toss together 4 C of blue hubbard squash cut into small cubes with 4 tsp of olive oil. Bake for 10 minutes.
While the squash is baking chop the red onion and set aside. Also bring a large pot with 6 quarts of water and 2 tsp of salt to a boil.
After the squash has cooked for 10 minutes add the red onion to the pan and coat the onion with olive oil from the pan while flipping with the squash pieces. Return the vegetables to the oven and cook for an additional 10 minutes. Add your torchetti to the pot of boiling water and boil for 10 minutes, or until al dente.
While the vegetables and pasta are cooking, add 4 oz of small-cubed uncured pancetta to a large skillet and brown over medium-high heat. Once brown, add 1/4 C of white wine and cook for an additional minute. Remove from the heat and set aside.
When the pasta is al dente, drain the torchetti, making sure to reserve 1 C of the pasta water. Remove the vegetables from the oven. Fold the torchetti, roasted vegetables, and pancetta together in the large skillet until the pasta is coated with the creamy, cooked blue hubbard squash. If the pasta seems dry, add some reserved pasta water to the skillet as needed.
Garnish with freshly-grated fontina and sage. Serve immediately.