Roasted Butternut Squash Pasta

Tonight I revisit a recipe I haven't made in a long time.  This one was once a frequent item in our kitchen but for some reason it fell by the way side for a while.  Perhaps it is because it is a simple recipe and I was looking to tackle more difficult items.  Perhaps it is just like most things in life and just part of a cyclical pattern.  My determination to have a year of different meals hurt and helped this little dish.  It got pushed away in the beginning (we are now about day 260 of that year) but ultimately I guess I was longing for an  oldie but goodie and I happened to get a lovely butternut squash in my Front Porch Pickings basket.  I left out the optional meat, but I do really like it with the prosciutto.  I usually just put a couple of slices in the toaster and toast until crispy. (it depends on your toaster oven but mine works best on the medium/ light setting) I am going to need to keep this post short, as I am helping a friend do the food for her party.

Roasted Butternut Squash Pasta

1/2    a butternut squash peeled seeded and roughly chopped
1    medium onion roughly chopped
5    -10 cloves of garlic,peeled and cut in ½
3/4 box of linguine or other wide pasta
1 t Sage
2 t  Brown sugar
Optional,crumbled cooked bacon or "toasted" prosciutto
1.Preheat oven to 375
2.Put the squash, onion, garlic, sugar, salt, pepper and olive oil in a
Ziploc bag and toss to coat
3.Roast veggies for about 35-45minutes (until nice and soft)
4.Cook the pasta so it will get done with the veggies
5.toss the pasta and veggies together with sage and some more olive oil