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	Pasta with Roasted Butternut Squash A hearty vegetarian meal This recipe comes from Roslyn Frankel of Nepean.

	Here's what you do
	Preheat oven to 400. On baking sheet, toss squash, onion, sage salt & pepper. Spread in even layer and roast 15-20 minutes, until vegetables begin to turn brown, stirring once. Stir in bacon towards the end of cook time. Meanwhile, cook pasta. After cooked, add roasted vegetables, tomatoes and olives & toss. Sprinkle with parmesan cheese.

Here's what you need

1 large butternut squash, peeled, in 1/4 inch cubes

1 onion sliced

1 tbsp fresh sage of 1 tsp dry

1 1/2 tsp olive oil

1 ounce Canadian bacon, cut in strips

6 ounces bow tie pasta

1 cup dieced tomatoes

3 tbsp chopped green olives

1/4 cup parmesan cheese


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