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.
Yield: 4 Servings
- 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
- 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.
- 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.
- Toss cooked spaghetti into sauce and transfer to serving dish. Top pasta with bacon and additional cheese/ herbs if desired. ENJOY!
Recipe by: Brittaney Berendsen RD