Bacon, Blue, and Butternut Pasta

This was my first time cooking butternut squash this way (thanks for the tip, Kelly) and it turned out yummy. This was also a first in terms of putting all of the following on pasta: bacon, blue cheese, and squash...I am usually not very experimental when it comes to pasta. I had never tried heating blue cheese, but it got nice and melty and added great flavor...however, I LOVE blue cheese.

 Ingredients

-10  oz  uncooked fettuccine
~6  turkey bacon slices (you could easily omit this to make it vegetarian)
-2  T EVOO
~3  cups  (1/2-inch) cubed peeled butternut squash
-2  garlic cloves, minced
~1/2  C  crumbled blue cheese
-1 bunch sliced green onions (I forgot to add this, but think it would be nice)
-salt, to taste

Steps
1. Peel and dice your butternut squash. This takes a bit of time. I recommend cutting the squash into workable pieces, then carefully slicing off the skin with a sharp knife.

2. Cook your pasta al dente in salted water; reserve about 1/3 C cooking liquid. Set pasta aside, but maybe toss with a little EVOO so noodles don't stick together.
3. Cook your turkey bacon until crisp. Remove bacon from pan, crumble, set aside.
4. Use your same bacon-ed up pan, and add 2 T EVOO and then saute your butternut squash for about 10 minutes or until tender. (I put a lid over my pan while cooking to help steam the squash.)
5. Add garlic; cook 1 minute stirring constantly.

6. Stir in pasta, cooking liquid, cheese, and some salt; cook 2 minutes, stirring frequently.
7. Top with crumbled bacon and green onion.