Cook the bacon in a large skillet over medium-high heat until crisp and golden brown, about 6–8 minutes. Remove and set aside.

Add diced yellow onion to the skillet and sauté for about 2 minutes until translucent. Stir in diced butternut squash, season with salt and pepper, and cook for 7 minutes.

Stir in minced garlic and sauté for an additional 2 minutes until fragrant.

Pour in low-sodium chicken broth and sprinkle in ground nutmeg. Bring to a boil, then reduce heat and simmer for about 15 minutes.

Cook dry linguine in a large pot of salted water until al dente, about 9–11 minutes. Reserve 1 cup of pasta water before draining.

Blend the squash and broth mixture with heavy cream until smooth.

Return the puree to the skillet over low heat, add the drained linguine, and toss together, incorporating reserved pasta water.

Add grated Parmesan cheese and mix until melted. Adjust seasoning with salt and pepper before serving.