Roasted Butternut Squash and Bacon Pasta
Garlic-Roasted Broccoli
Ingredients
- 1 butternut squash, peeled and cut into 1-inch cubes
- 1 onion, cut into wedges
- 3 Tbsp olive oil
- 8 slices bacon, chopped
- 1 (16-oz) pkg linguine
- ¼ cup butter
- 1 tsp dried thyme
- 1 cup shredded Parmesan cheese
Instructions
- Preheat oven to 425°F. Toss together squash, onion, and oil on a large rimmed baking sheet. Bake 30 to 35 minutes or until squash is tender.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp.
- Cook pasta according to package directions, reserving 1 cup pasta water.
- Melt butter in a large skillet over medium heat; add thyme, and cook, stirring occasionally, until butter is browned and has a nutty aroma. Add pasta, vegetables, bacon, and cheese; toss. Stir in enough pasta water to make a light sauce. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- 2 cloves garlic, minced
- 3 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F. Toss together broccoli, garlic, and oil on a large rimmed baking sheet; spread in a single layer. Season lightly with salt and pepper. Bake 10 to 12 minutes or until crisp-tender.
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