Spaghetti With Bacon and Squash
Serves 4|
Hands-On Time:
10m
|
Total Time:
40m
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
- 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.
- Meanwhile, cook the spaghetti according to the package directions. Drain, reserving 1 cup of the cooking water.
- Toss the spaghetti with the squash mixture, pecorino, and reserved cooking water. Season with ¼ teaspoon each salt and pepper.
Nutritional Information
- Per Serving
- Calories 480
- Fat 11g
- Sat Fat 5g
- Cholesterol 20mg
- Sodium 605mg
- Protein 19g
- Carbohydrate 74g
- Sugar 4g
- Fiber 6g
- Iron 3mg
- Calcium 226mg
What does this mean? See Nutrition 101.
Quick Tip
In place of bacon, try this recipe with pancetta or crumbled sweet Italian sausage.
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