Butternut Squash over Garlic Parsley Fettuccine

12 oz package Pasta Valente Garlic Parsley Fettuccine

1 medium size butternut squash peeled and chopped
2-4 springs of fresh rosemary
2 cups tap water
1 tsp salt
1/4 cup olive oil 
1 medium onion chopped

Preheat oven to 350. Peel and chopped the butternut squash, add water and salt. Bake until tender, about 60 minutes.  Saute onion in olive oil, add cooked squash, and saute for 5 minutes. Cook pasta following package directions and drain. Toss with squash, and serve with freshly grated parmesan cheese or chopped pecans.
Serves 6-8