Vikki's Farfalle with Butternut Squash

I modified this recipe from Melissa's Clark's Dinner in One (Exceptional and Easy One Pot Meals)..

5 Tbsp. butter
1/2 of a medium red onion, sliced thin
1 lb. butternut squash, seeded, peeled, trimmed and cut into 1/4 inch cubes (about 3 cups)
1 tsp. Rosemary
Salt and Pepper
1 lb. Farfalle (or some kind of thick pasta...like Cavattapi or Rigatoni).  We liked the Bow Ties
1/2 cup whole milk ricotta
Fresh or dry herbs (I use dry chives and some basil)
Garlic Salt
Chicken granules
Red Pepper flakes

Melt butter and saute the onions for a few minutes.
Add the squash, rosemary and a pinch of salt and pepper.  Cook until the squash is golden.  I had previously cooked and frozen some squash, so I used this, so I used this.  
Add 3 1/4 cups of water and stir in the pasta. 
Reduce heat to medium low.  
Add 1 tsp. of red pepper flakes (This gives it a little kick to it).
Cooked for about 25 minutes until the pasta is al dente. Be sure to stir frequently or it will stick the pan.  Add a little more water if needed.  Sprinkle with garlic salt.  
When about done, stir in some chives and basil.
Remove from heat.
Stir in 12/ cup whole milk ricotta.

Sprinkle with Parmesan Cheese to serve.