Pasta with balsamic-roasted squash, bacon and blue cheese

Make those leftovers do something. At a recent family gathering I rounded up since I didn't know in advance how many people would show up. I ended up with some leftover squash, which is a boon, in my opinion, because leftover cooked squash cubes are great over a spinach salad with balsamic dressing, or in this case, over pasta.

Ingredients
1 pound cooked pasta
2 ounces crumbled blue cheese
3 bacon slices, cut into 1-inch pieces
4 cups cooked squash cubes
4 large sage leaves, thinly sliced
Chicken broth as needed

Method
Cook bacon until crisp. Add squash cubes and enough chicken broth to make a sauce. Add cooked pasta and blue cheese, sage leaves and toss.

Squash: This is an amalgam inspired by two perfectly tasty recipes in their own right: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-with-Balsamic-Vinegar-102288 and the superlative http://www.epicurious.com/recipes/food/views/Butternut-Squash-with-Shallots-and-Sage-232812.    

Peel and cut up one medium size butternut squash into 1-inch cubes. Toss cubes with enough olive oil to make them glisten; sprinkle with coarse salt and pepper. Roast for 25 minutes at 400 until browned and almost softened. Meanwhile, slice up 2 shallots and saute in olive oil. Combine roasted squash in pan with shallots and a drizzle of balsamic vinegar and 1/4 cup chicken broth.

And this is what the family dinner table looks like. Non-ironic, complimentary quote from my dotty mother: "Oh, it all smells so starchy."