Roasted Butternut Squash and Bacon Pasta
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (16-oz) pkg Barilla® Spaghetti Pasta
- 1 (2-lb) butternut squash, peeled and cut into 1-inch cubes
- 1 onion, cut into wedges
- 3 Tbsp olive oil
- 8 slices bacon, chopped
- ¼ cup (4 Tbsp) butter
- 1 Tbsp minced fresh thyme
- 1 cup shaved Parmesan cheese
Instructions
- Preheat oven to 425°F. Toss together squash, onion, and oil on a large rimmed baking sheet. Bake 20 to 25 minutes or until squash is tender.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp. Cook pasta according to package directions, drain, 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, if desired.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
447
|
447
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 16 | 16 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 393 | 393 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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