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Spaghetti with Roasted Butternut Squash

Makes: 8 servings
Bake 425°F 15 mins to 18 mins Start to Finish 40 mins
Spaghetti with Roasted Butternut Squash
  • 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)

1. 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.

2. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.

3. In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.

4. 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 Facts (Spaghetti with Roasted Butternut Squash)
  • Servings Per Recipe 8,
  • 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,
  • vit. C (mg) 21,
  • sodium (mg) 250,
  • calcium (mg) 121,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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