Bacon and butternut pasta

3 1/4 t salt, divided
8 oz uncooked fettuccine
2 bacon slices
2 T butter
3 cups cubed peeled butternut squash
2 garlic cloves, minced
1/2 cup crubmled blue cheese
1/2 cup sliced green onions

1. Bring 3 qts water and 1 Tbsp salt to a boil in large saucepan. Add pasta; cook for 8 min. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 t drippings in pan. Crumble bacon and set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to med-high. Add squash; saute 7 min or until almost tender. Add garlic; cook 1 min, stirring constantly. Stir in remaining 1/4 t salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.

Yield: 4 servings