Rigatoni with Roasted Squash, Bacon, & Pecans

This is a great fall dish.  Guaranteed to warm the insides (especially with all the garlic!).

1 acorn or butternut squash, halved, seeded, peeled, and chopped into 1" cubes
3-4 slices thick bacon or pancetta, chopped
1-2 ounces pecans or walnuts
1 medium onion, diced
4-6 cloves of garlic, minced
8 ounces dried rigatoni or your favorite pasta
olive oil
2 tbs butter (optional but . . .)
about 1/8 tsp red pepper flakes
dried or fresh sage leaves
salt 'n pepper
freshly grated parmesan or romano cheese

Cut the squash in half and spoon out the seeds.  Peel and chop into about 1" cubes.  Put the squash in a bowl, drizzle with olive oil, and add salt and pepper.  Spoon onto a baking sheet and roast for about 25 minutes, stirring once (use a metal spatula).

Chop the nuts in 1/2 and toast in a hot pan for about 1-2 minutes, stirring constantly.

Cook the pasta according to package directions, drain, and mix in a little olive oil.

Saute the bacon in a large skillet over medium low heat until fully cooked.  Remove the bacon to a small bowl, and spoon out most of the bacon fat.  Add a little olive oil to the skillet, and saute the pepper flakes and onions for about 5 minutes.  Add the garlic and the butter and cook another 2 minutes or so.  Add the squash, bacon, nuts, and sage and stir thoroughly.  Add the cooked and drained pasta, toss, and serve with the cheese.