Recipes and Cooking Spaghetti with Roasted Butternut Squash 4.4 (13) Squash is the star in this hearty pasta dish featuring a combination of bacon, nuts, roasted garlic, and browned butter. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2009 Print Share Share Tweet Pin Email Photo: Andy Lyons Bake Time: 15 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 2 pound butternut squash, peeled and cut in 2-inch pieces 1 bulb garlic, separated into cloves and peeled, (halve large cloves) 3 tablespoon olive oil 1 14-16 ounce package dried multigrain, whole wheat, or regular spaghetti ¼ cup butter 3 slices bacon, crisp-cooked and crumbled ½ cup walnuts, chopped and toasted ½ teaspoon freshly grated nutmeg or 1/4 tsp. ground nutmeg ⅓ cup shredded Pecorino cheese Sliced green onion (optional) Directions 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. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm. In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently. 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. Print Nutrition Facts (per serving) 398 Calories 19g Fat 47g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 398 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 22mg 7% Sodium 250mg 11% Total Carbohydrate 47g 17% Protein 13g Vitamin C 21.3mg 107% Calcium 121.2mg 9% Iron 2.7mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.