Pasta with Roasted Butternut Squash, Onions & Sage

1 pound butternut or acorn squash, peeled--cut into 1-inch pieces, 1/4" thick
1 onion, peeled, thinly sliced
1 tablespoon slivered fresh sage leaves or 1 tsp dry
1 1/2 teaspoons olive oil
salt & freshly ground black pepper -- to taste
1 ounce Canadian bacon -- cut into matchsticks (1/4 cup)
6 ounces dried pasta such as bow ties or wheels
1 cup diced ripe tomatoes
3 tablespoons chopped green olives
1/4 cup freshly grated parmesan cheese

Position rack in lower third of oven. Preheat oven to 450�F.

On a baking sheet with sides, toss squash, onions, sage, oil, salt and pepper. Spread out in an even layer and roast for 15 to 20 minutes, stirring once, or until the vegetables are beginning to brown.

Toward the end of cooking, stir in Canadian bacon.

Meanwhile, cook pasta in a large pot of boiling salted water until a dente, 8 to 10 minutes. Drain and return to the pot

Add the roasted vegetables, tomatoes and olives; toss to combine.

Serve with Parmesan cheese.