Roasted Butternut Squash Penne Pasta

Motivation
I made this dish as a fall inspired side dish to accompany a butternut squash bisque.  The recipe is from the October 2010 (Issue 83) if Cuisine at Home.


Ingredients
2 cups Butternut Squash, diced (about 1 large squash)
8 oz Bacon, diced
8 oz Penne Pasta
2 tsp Garlic, minced
1/2 cup Parmesan, grated
2 tbsp Balsamic Vinegar
2 tbsp Sage, mined
2 tbsp Olive Oil
Salt and Pepper

Mise en Place
Bring water to simmer to cook pasta.  Preheat oven to 450 degrees F.  Peel, halve, de-seed, and dice butternut squash into bite-sized pieces.  Toss squash in oil, salt, and pepper.  Place on cookie sheet lined with aluminum foil.  Roast squash for 15 minutes, turn pieces about half-way through.

Mince sage. Dice bacon.  Cook pasta.

Method
Use a skillet large enough to add pasta to once it's done cooking and place over medium heat.  Add bacon and cook until crisp.  Then add garlic, roasted squash to the pan and cook.  (I meant to add spinach here, but forgot).  Add pasta to the pan and stir to coat.  (The magazine recommends adding some starchy water from the pasta pot if you want to build a bit more of a sauce - add 1/4 cup at a time - I didn't end of needing to do this.)  Add sage and Parmesan to pan then toss.