This pasta dish is sweet, savoury and full of fall flavour!

I (Britt) used Honey Butternut Squash for this recipe- but you can use regular Butternut Squash as well. Honey Butternut Squash looks like a tiny Butternut Squash but they are way sweeter and have a more concentrated flavour because they not diluted by water weight. They also have an intense natural sweetness that becomes like caramel when roasted and 3x the amount of beta-carotene compared to regular Butternut Squash.

Beta Carotene is a Carotenoid that is converted to Vitamin A in the body. Vitamin A helps to maintain normal vision and aids in keeping your skin, eyes and immune system healthy.

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 Yield: 4 Servings


Ingredients:

  • 2 honey butternut squash, washed, seeds removed and cut in half lengthwise
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 to 1.5 cups of milk
  • 1 cup shredded parmesan cheese
  • 3 tbsp chopped fresh sage
  • 1 tbsp chopped fresh rosemary
  • 8 slices bacon, cooked and chopped into pieces
  • 3/4 package of spaghetti, cooked to al dente and drained
  • Salt and pepper to taste

 


Directions:

  1. Preheat oven to 350F. Fill a glass baking dish with 1 inch of water and place squash in dish, cut side down. Place dish in oven and bake for 20- 30 minutes or until squash is tender. Remove from oven and allow squash to cool slightly. Once squash is cooled enough to handle, scoop out flesh and discard skins.
  2. Heat olive oil in a medium saucepan, add minced garlic and saute until fragrant. Reduce heat slightly and add squash. Slowly add milk 1/4 cup at a time, whisking until smooth with each addition. Continue to add milk until desired thickness is reached, add cheese and stir until melted. Add chopped sage, rosemary, salt and pepper to taste.
  3. Toss cooked spaghetti into sauce and transfer to serving dish. Top pasta with bacon and additional cheese/ herbs if desired. ENJOY!

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Recipe by: Brittaney Berendsen RD

 

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