Cheesy Butternut Squash Pasta Bake

This morning, during another snowy day, I found a recipe I had ripped out of Better Homes and Gardens for a "Cheesy Butternut Squash Cavatappi Bake".  I had some, but not all of the ingredients; I liked some, but not all of the instructions.  Here's my take on this cool weather one dish meal.  

Ingredients:
1/2 butternut squash, peeled and cubed
1/2 pound farfalle (or your preference of short pasta)
1 tablespoon butter
1/2 white onion, sliced
5 medium mushrooms, sliced
salt/pepper
1 tablespoon flour
1 cup milk (I used half whole, half water because that's what I had in the fridge)
6 oz fontina cheese, shredded
5-8 slices bacon,cooked and chopped


Directions:
1. Spray sheet tray with PAM and roast squash for 20-25 min at 350 until soft.
2. Cook pasta according to package directions; set aside.
3. Melt 1 tablespoon butter in medium pot and add sliced onions. Cover and cook on low until soft and translucent- about 15 minutes.
4. Add sliced mushrooms and salt/pepper; stir. Add butternut squash.
5. Sprinkle 1 tablespoon flour over mushrooms/onions/squash and stir gently.  Cook 3 min on medium.
6. Add 1 cup milk and cook until mixture thickens, about 3-5 minutes.
7. Add cooked pasta and stir gently to combine.

8. Spray 8x8 deep pyrex or 9x13 baking dish with PAM and add half of pasta mixture.  Top with 1/2 cheese.
9. Add rest of pasta and rest of cheese.  Top with bacon.
10. Bake for 20 minutes covered at 350.  If desired, top with breadcrumbs and uncover for last 5 minutes.  A low broil will get it nice and crispy!