Preheat oven to 400 Degrees. You will want to peel the butternut squash then cut it into halves and De-seed it( it is easiest to scoop out the seeds with a spoon) then to dice the squash.
Then dice the onion.
Toss the onion and squash together with oil and spread on a baking sheet. Cut 1 tablespoon of butter and dot the squash. Sprinkle with salt and pepper.
Roast the squash/onion mix for about 45 min. While roasting you will want to make sure it all roast evenly until it is a golden brown.
Bring a large pot of water to a boil, add pasta and cook until AL Dante. Drain. While the pasta is cooking you will get your bacon started.
While the above pasta is cooking, heat a large sauté pan on medium heat. Add the bacon and sauté till most of the fat is rendered and the bacon is crisp on the edges but still they in the center. About 4-5 min.
Pour off all but 1 tablespoon of fat and return the pan to medium high heat. Add the sage and sauté for 30 seconds. Add in the Pin Nuts.
Add the squash and cook, stirring occasionally until heated through about 2 min. .
Add the hot pasta, the remaining 2 tablespoons of butter and 1/3 cup of the hot past water and stir to combine. If the pasta seems dry, stir in a little more pasta water. Season to taste with salt and pepper.
Transfer to a warmed serving dish and sprinkle with cheese over the top. Serve right away.
* 1 Butternut squash. Peeled, halved, seeded and cut into bite sized cubes
* 1/2 cup diced yellow onion
* 1 Tablespoon extra-virgin olive oil
* 3 Tablespoons unsalted butter
* Salt and pepper
* 1/2 lb Orecchiette pasta
* 4 Slices of thick cut Apple Wood Smoked bacon Chopped
* 1 Tablespoon Chopped fresh sage
* 1/4 Cup pin nuts lightly toasted
* 1/2 Freshly grated Parmesan