Bring 3 quarts water and 1 tablespoon salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; sauté 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.
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I've tried this dish out on the family a couple of times. And while I enjoyed it, my family just does not. Even DH who likes all of the ingredients said that the combination was just weird to him. So unfortunately, I won't be making this one again.
This is very good and if you buy pre-cut squash, very simple. I could not make myself add that butter, though! My husband drizzled a little olive oil over his at the table, but I was fine without. Save 60 calories per serving by eliminating if you need to. I also used a whole wheat blend pasta, reduced-fat blue cheese crumbles, and white wine instead of cooking water. Very filling with a salad on the side and a slice of baquette. Please use humanely raised pork.
I would definitely make this whole meal again. I only sauteed the butternut squash in cooking spray, but thought it needed to cook a little longer than the directions. I also used Turkey Bacon and then crumbled that in. I thought it was super good, but I thought it needed a bit more salt. The spinach and apple salad was amazing with it.