Roasted Squash and Pecan Pasta

makes 4-6 servings

2 lb. (1 kg) butternut squash
1 Tbsp. (15 mL) olive oil, divided
Pinch of salt 
4 c. (1 L) dry penne rigate pasta
4 bacon slices, trimmed of excess fat, chopped
2 bunches green onion, chopped (about 1-1/4 c./310 mL)
3 c. (750 mL) sliced button mushrooms
4 garlic cloves, minced
1 c. (250 mL) pecans, toasted, coarsely chopped
1/2 c. (125 mL) finely grated Parmesan cheese
1/2 c. (125 mL) chopped fresh Italian parsley
1/2 tsp. (3 mL) freshly ground pepper
Additional olive oil
Additional finely grated Parmesan cheese

Line a large baking sheet with parchment paper. Preheat the oven to 375°F (190°C). Cut open the squash and scrape out the seeds and membranes and discard. Peel the squash and cut into 3/4" (2 cm) cubes. Toss the squash cubes, 1 tsp. (5 mL) olive oil and a generous pinch of salt together on the prepared baking sheet. Roast squash, uncovered, for about 45 minutes, turning once during cooking, or until tender and browned. Meanwhile, cook the pasta in a large pot of salted boiling water for 12-15 minutes or until al dente. Drain, reserving 1/2 c. (125 mL) of the pasta cooking water. Return pasta and reserved water to the same pot. While the pasta is cooking, cook the bacon in a large frying pan over medium-high heat until browned; remove and drain on a paper towel. Discard any excess oil from the pan. Heat the remaining olive oil in the same pan over medium heat. Add the green onions, mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until the mushrooms are softened and the green onion is bright green. Add to the pasta with the roasted squash, bacon, pecans, Parmesan, parsley and pepper. Toss to combine. Serve drizzled with a little olive oil and some additional grated Parmesan cheese.

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