1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions to al dente.
2. While pasta is cooking, make the sauce: Heat a few tablespoons of olive oil in a large skillet or pot over medium-high heat. Add the onion and butternut squash, stirring often for 8 minutes or when the onions begin to soften and the squash begins to brown. Season with thyme, salt and pepper.
3. Pour the beer into the skillet and bring to a boil. Reduce heat and let simmer for 15 minutes, uncovered, or when the butternut squash is tender (check by poking with a fork).
4. Pour the entire contents of the skillet into a high powered blender or food processor, then add the milk. Blend on high until smooth and creamy. Pour the blended mixture back into the skillet over medium-low heat.
5. Add all 3 cheeses then whisk until combined. Season with nutmeg, salt and pepper making sure to taste as the sauce cooks. Let sauce simmer for about 8 minutes or when creamy and slightly thickened. Pour the cooked pasta into the sauce and toss to coat.

Cider Bacon Jam (optional)

1. Heat a large skillet over medium-high heat. Once hot, add the bacon and cook until crisp. Transfer cooked bacon using a slotted spoon to a paper towel lined plate. Set aside.
2. Add the fresh sage leaves to the bacon fat and fry for about 2 minutes. Transfer sage leaves using a slotted spoon to a paper towel lined plate. Set aside.
3. Reduce heat to medium-low, then add the onions to the skillet and cook in the bacon fat until caramelized, about 15 minutes. Stir in garlic, apple cider, maple syrup and chili powder.
4. Add bacon back to the skillet and continue to cook for another 10 minutes, stirring occasionally, until thick and jam-like. Serve over pasta and top with a garnish of fried sage leaves. Enjoy!