Serve with shredded cheese, your favorite Preheat oven to 400°. Mix the squash and olive oil in a large bowl; add salt and pepper and toss well. Put the squash on a nonstick baking pan and bake for about 30 minutes, until tender but not mushy. Sit aside to cool. Cook the bacon in a large skillet (for which you have a lid) until crisp and add the venison and onion, stirring and cooking until browned and well-crumbled. Add garlic and stir for one minute. Add salt, pepper, broth, honey and hot pepper sauce. Meanwhile, cook the pasta until al dente, adding the kale for the last minute or two. Drain the pasta and add to the mixture in the skillet. Add the cooked squash, cover and simmer for a minute or two, stirring occasionally, until squash is heated through and all ingredients are well blended. Serve with a dish of grated cheese to sprinkle over the mixture.