Butternut Squash, Bacon and Gruyere Pasta

Preheat oven to 425 F. Line a baking sheet with foil.

Put squash into a large bowl. Toss butternut squash with 2 tablespoons oil, cinnamon and a dash of salt. Place onto prepared baking sheet and bake in preheated oven for 40 minutes, or until squash is tender.

Meanwhile, in a large saucepan over medium heat, cook chopped bacon until completely cooked and crispy. Remove bacon from pan and set aside. Remove drippings from pan and add remaining 1 tablespoon of olive oil into the pan. Over medium heat, add onions and cook until soft, about 10 minutes, stirring often.

Cook pasta according to package instructions. When done drain it but reserve 1 cup of pasta water.

Once butternut squash is done, place it in a blender along with half of the onions and the nutmeg and milk. Puree until well blended. Pour pureed squash into saucepan with remaining onions over low heat and add cheese. Stir until cheese is melted. Add cooked pasta to sauce and toss to combine. Season with salt and pepper according to taste.

Top with bacon crumbles and enjoy!