Spaghetti With Bacon and Squash

Spaghetti With Bacon and Squash
Tom Schierlitz
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preparation
10
minutes
cooking
40
minutes
Serves 4

Ingredients

1/2
medium butternut squash, peeled and cubed
4
slices thick-cut bacon, cut into 1/2-inch pieces
1
red onion, sliced
12
ounces
spaghetti (3/4 box)
1/2
cup
pecorino (2 ounces)
kosher salt and black pepper

Directions

  1. Heat oven to 450° F. On a rimmed baking sheet, toss the squash with the bacon and onion. Roast, tossing occasionally, until tender, 30 to 35 minutes.
  2. Meanwhile, cook the spaghetti according to the package directions. Drain, reserving 1 cup of the cooking water.
  3. Toss the spaghetti with the squash mixture, pecorino, and reserved cooking water. Season with ¼ teaspoon each salt and pepper.
Emily McKenna, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories 480
  • Fat 11 g
  • Sat Fat 5 g
  • Cholesterol 20 mg
  • Sodium 605 mg
  • Protein 19 g
  • Carbohydrate 74 g
  • Sugar 4 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 226 mg
What does this mean? See Nutrition 101.

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