Prepare linguine according to package directions. Drain and set aside.
Add bacon to a 10-inch nonstick skillet. Cook over medium heat until browned and crisp. Drain on a paper towel-lined plate.
Heat Roasted Garlic Grapeseed Oil in a medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add butternut squash and chicken broth. Cover and cook until butternut squash is tender.
Transfer to a blender along with milk and Alfredo Extraordinaire. Puree until smooth.
Return sauce to saucepan with cooked linguine and peas. Cook over medium-low heat until heated through.
