Cut the butternut squash in half, lengthwise. Scoop out the seeds and guts. Lay on baking sheet, cut side up.

Brush cut side with 2 tablespoon of olive oil, one for each half. Sprinkle with dry oregano, Provence herbs and fresh ground black pepper.

Cook in preheated oven for about one hour at 400° or till a fork easily pierce through.

Once cooked, put butternut squash aside on counter top to let cool down for about 10 minutes.

Meanwhile, cook pasta as per package directions. Make sure to keep 2 cups of cooking water when draining.

Scoop the flesh from butternut squash, put it in a pot or pan (I've used the same pot I've cooked my pasta in) and make purée with a spatula.

Add in the garlic powder and some of the cooking water from the pasta, little by little, till you get a creamy sauce. You might need just 1 cup out of the 2 left aside. Blend it to your taste.

Add in the cooked pasta and mix well. Cover and let sit on the stove at very low heat.

In a large skillet, fry the bacon bits at medium high heat, addind the chopped kale little by little till it's all wilted. Add fresh ground black pepper, mix well and put aside.

Serve the pasta in butternut squash sauce in 4 plates, topping with kale & bacon mix and freshly grated parmesan cheese.

Enjoy!