Pre-heat oven to 425F, then if you haven't already, start the prep work on your produce.

The Squash

Halve your Butternut Squash and give it a good coat of olive oil before sprinkling with salt and pepper to taste. Once the oven is ready you will throw it in on a parchment lined baking sheet face down for about 40 min (until soft)

The Onion

Chop your onion and throw it in a pan with a bit of oil, sweat the onion until translucent then add minced garlic, 1/2 tsp thyme, 1 tsp Sage. Give it a good whirl, and then add 1/4 cup white cooking wine. Cook stirring occasionally until wine is mostly reduced. Remove from heat and set aside.

The Pasta

Boil the pasta of your choice. I did about 10ish oz dry of Rotini pasta. Drain when done and return to pan.

Bringing it Together

When your Squash is finished in the oven take it out and let it rest until cool enough to handle. Do what you must to separate the squashy goodness from its skin, and chop it into 1 inch chunks.

Combine squash and onion mixture in a blender and blend until you got soup. You may need to add more liquid to get the right consistency. I added about 1/2 cup water without it throwing off the flavor.

Pour the butternut squash soup over the pasta, mix it up and badda-bing, you got weird squash pasta.