3-4 lb butternut squash, peeled, seeded and cut into ¾″ cubes*
1 red onion, cut into ½″ cubes
3 Tbsp extra-virgin olive oil
1 tsp salt
black pepper, to taste
5 strips of bacon, diced and cooked to crispy
¾ cup unsalted pecan pieces
1 lb rigatoni or penne
10 oz goat cheese, crumbled
1 tsp dry sage
¾ cup of reserved pasta water
Instructions
Preheat oven to 425 degrees F.
Place diced squash and onion on each of 2 large baking sheets. Drizzle with olive oil and sprinkle with salt and pepper; toss well to coat and arrange in a single layer. Bake for 40-45 minutes or until tender (but not mushy).
In the meantime, heat a skillet to medium high heat. Add diced bacon and cook until crispy, stirring occasionally, about 4-5 minutes. Remove to a paper towel-lined plate.
Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente, about 8-10 minutes.
Once pasta is done, reserve ¾ cup of the cooking water and set aside. Drain the rest of the water.
Add butternut squash, onions, pecans, bacon, goat cheese, cooking water, and sage to pasta pot. Toss to coat pasta in cheese as it melts.