Squash pasta

On my November 13 post I had pictured some strange looking squash that I said I'd  turn it into something.  The squash is called turban squash and tastes much like most of the winter squashes. Anyway I decided to roast it, mash it and serve it with pasta. My recipe has some bacon, but you can omit it and just use olive oil to saute your onions.

4 slices bacon (optional - substitute 2 Tbl olive oil)
6-7 cups peeled and cubed winter squash ( butternut works well)
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1 diced onion
2 cups chicken or vegetable broth, divided
1/2 tsp crushed red pepper
1/2 cup cream or 1/2 and 1/2
1 cup grated parmesan plus a little more for garnish
sliced green onions for garnish
 8 ounces dry pasta, cooked (reserve some of the cooking liquid)

Cook the bacon, leaving the drippings in the pan, and crumble it. Saute the diced onion in the drippings, add the squash , bacon, salt, pepper, and Italian seasoning.  Add 1 cup of the broth and the crushed red pepper. Roast this in a 350F oven for 20 -30 minutes until the squash softens.
Remove from the oven and add 1 cup broth and the cream. Mash the mixture with a potato masher (can be smooth or a little lumpy). Stir in the cooked pasta and parmesan (adding some pasta water if mixture seems too thick).
Adjust salt and pepper to taste. Serve garnished with a little parmesan and green onion if desired.