In a pot over medium heat, sauté onions and garlic in olive oil until translucent.
Next, add butternut squash, half and half and simmer for 15-20 minutes.
Transfer to blender and puree until smooth. (If too thick, add water as needed)
Drain and rinse 2 cans of Palmini Angel Hair pasta (for softer texture, boil for 5 minutes)
Toss pasta in sauce and top with shaved parmesan and bacon.
Note: For vegan recipe, use coconut milk or almond milk or water instead of half and half. Omit bacon and cheese.