Dinner with Peggy Pasta with Butternut Squash

So my friend Peggy and I went to Citrus Grill and we tried a couple of pastas - they had one with butternut squash.  But it was lacking - not enough kick to it - no offense Citrus Grill, we added our lemon wedges.  So I've had the combo of butternut squash and pasta sitting in my head for a week or so.  I've also had a butternut squash sitting on my counter for a week or so - FATE.  Here's what I ended up inventing tonight. Michael says it's restaurant worthy.  Next time I would add some brown sugar candied nuts to it.



Butternut Squash
2 yellow onions
2 sprigs of rosemary, dried (also from Peggy's garden)
2 tbsp olive oil
2 boxes of pasta
1 pkg. turkey bacon
Alfredo sauce (I make the garlic alfredo package which would make Nicole roll over - so yes you can use your own recipe or bottle or package)

Step One: cut a butternut squash into small half inch cubes, cut 2 yellow onions into chunky slices
Step Two: toss with 2 tbsp of olive oil and 2 sprigs of dried rosemary & spread out on cookie sheet
Step Three: bake at 425 degrees for 25 minutes (until soft)
Step Three B: make favorite pasta (I did 2 boxes of spaghetti noodles for 1 whole squash)
Step Four: Fry package of turkey bacon - when cooled crumble
Step Five: toss pasta with bacon and veggies add crushed black pepper if you desire