Spaghetti with Roasted Butternut Squash

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

Spaghetti with Roasted Butternut Squash
40 mins
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  • 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)
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.
Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.
In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.
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 information

Per Serving: cal. (kcal) 398, Fat, total (g) 19, chol. (mg) 22, sat. fat (g) 6, carb. (g) 47, fiber (g) 6, pro. (g) 13, vit. A (IU) 100.1, vit. C (mg) 21.26, sodium (mg) 250, calcium (mg) 121.16, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
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