Ingredients

The following ingredients have 4 Servings
  • 3-4 cups cubed butternut squash (from 1 medium-large squash)
  • 1/2 red onion (chopped)
  • 2 tablespoons olive oil (divided)
  • 1 tablespoon chopped fresh rosemary (or 1 and 1/2 teaspoons dried)
  • kosher salt and black pepper
  • 8 ounces pasta
  • 1/4 cup chopped walnuts
  • 3 tablespoons butter
  • 2 pieces cooked bacon (crumbled)
  • 1/2 cup shredded or shaved Parmesan

Instruction

  • Preheat oven to 425 degrees F, and line a large rimmed baking sheet with parchment or a silicone baking mat for easy clean-up.
  • Combine squash and onion on the baking sheet. Sprinkle with 1 tablespoon olive oil, rosemary, 1/2 teaspoon salt, and 6-8 cranks of fresh-ground black pepper. Toss to combine. Roast for 20-25 minutes, tossing halfway through cooking, until the squash is tender and starting to brown on the edges.
  • When the squash is about halfway done, boil a large pot of well-salted water and cook pasta to al dente, according to package directions. Drain and set aside.
  • While pasta cooks, place a large skillet or pot over medium heat. Add walnuts and toast in the dry skillet for 2-3 minutes, stirring frequently and taking care that they don’t start to blacken or burn. Once the walnuts are lightly toasted and fragrant, add butter and remaining 1 tablespoon olive oil to the pan.
  • When butter is melted, stir in the drained pasta, roasted squash, crumbled bacon, and Parmesan. Toss to combine. Garnish with additional sprigs of rosemary, if desired, and season with more salt and pepper to taste.