View Single Post
Old November 18, 2012   #28
Zana
Tomatovillian™
 
Zana's Avatar
 
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
Default

Spaghetti with Roasted Butternut Squash

Butternut squash is the star in this hearty pasta dish featuring a combination of bacon, nuts, roasted garlic, and browned butter.

Makes: 8 servings
Bake 15 mins to 18 mins 425°F
Start to Finish 40 mins

ingredients
1 
2 pound butternut squash, peeled and cut in 2-inch pieces
1 
bulb garlic, separated into cloves and peeled, (halve large cloves)
3 
tablespoons olive oil
1 
14 - 16 ounce package dried multigrain, whole wheat, or regular spaghetti
1/4
cup butter
3 
slices bacon, crisp-cooked and crumbled
1/2
cup walnuts, chopped and toasted
1/2
teaspoon freshly grated nutmeg or 1/4 tsp. ground nutmeg
1/3
cup shredded Pecorino cheese

Sliced green onion (optional)

directions
1.
Heat oven to 425 degrees F. In 15x10x1-inch baking pan toss together squash, peeled garlic cloves, oil, and 1/4 teaspoon each salt and black pepper. Evenly spread squash in pan. Bake 15 to 18 minutes or until squash is tender and lightly browned.
2.
Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.
3.
In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.
4.
In serving bowl toss spaghetti with about half the browned butter. Toss squash, garlic, bacon, nuts, and nutmeg with remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions. Makes 8 servings.

nutrition facts (Spaghetti with Roasted Butternut Squash)
Servings Per Recipe 8, cal. (kcal) 398, Fat, total (g) 19, chol. (mg) 22, sat. fat (g) 6, carb. (g) 47, dietary fiber (g) 6, protein (g) 13, vit. A (IU) 100, vit. C (mg) 21, sodium (mg) 250, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Zana is offline   Reply With Quote