Bacon Butternut Squash Sauce Pasta

One of the kids' favourite dishes at the Tze Char stalls (Local chinese eateries serving wide variety of home-style a la carte dishes) is Pumpkin prawns. I successfully replicated the prawn dish yesterday at home upon Audrey's request for her birthday dinner (but did not have the time to take photo as I was really busy cooking up a storm in the kitchen).
As the pumpkin sauce was so yummy and well-liked by the kids, I decided to make the sauce again for tonight's dinner but with a twist. I combined the sweet buttery butternut pumpkin sauce with the savoury bacon and onion to make a pasta dish for our dinner.

I topped the pasta with slice of pan-fried salmon fillet. It was an instant hit. Ashley immediately said that she wanted this again for her coming birthday. 
Simple and nice. Try it.
Ingredients (Serves 4)
500g Butternut Pumpkin50g Butter100ml Evaporated Milk250g Pasta of your choice1/2 Onion (Finely chopped)2-3 slices bacon (Slices into cm pieces)Olive oilSaltPepper
Skin the Butternut pumpkin and cut into thin slices. Steam pumpkin over high heat for 10 minutes or until pumpkin becomes soft.
Place steamed pumpkin in a mixing bowl. Add butter and evaporated milk. Blend the pumpkin using a handheld blender until a smooth paste is formed. (You can use any food processor)
Cook pasta in a large pot of boiling salted water until al dente.
Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon and put aside.
Heat the same pan with olive oil, cook and stir chopped onion until tender, before brown. Pour in the butternut pumpkin sauce and bring to slight boil.  Salt and pepper to taste. Add water if sauce is too thick.
Drain pasta, toss with the pumpkin mixture, then add the cooked bacon. Serve immediately.