Thanksgiving was early this year and while I LOVE Christmas...it sort of feels like fall whizzed by. Just when the perfect fall weather joined us! So while I'm all here for hauling out the holly this week, I'm gonna keep eating my fall favorites...and if you're looking for a new dinner idea this week, maybe you will too! Truly, butternut squash (the star of this dish) is still very much in season, so now's the perfect time for a hearty bowl of Autumnal Veggie Pasta.
Autumnal Veggie Pasta
1/2 lb your favorite spaghetti (whole wheat, gluten free, even spaghetti squash...they all work!)
2 T extra virgin olive oil
3/4 lb good quality bacon
1 butternut squash, peeled, seeded, and cut into 1/2" cubes
1 (5-6oz) pkg pre-washed baby spinach
1/2 lb organic cherry tomatoes, halved
1/3 c sun-dried tomatoes, chopped.
Cook spaghetti according to package instructions in liberally salted water. After straining, stir olive oil into the noodles.
Slice bacon into bite-sized pieces and cook over medium heat 'til crisp in large skillet. Remove bacon from pan but leave bacon grease. Over the same heat, cook butternut squash pieces in bacon grease. Cover with a lid and allow to steam for 5-10 minutes, checking and stirring once or twice to prevent uneven cooking. Once squash is soft enough to break with a wooden spoon, add back the bacon, along with the spinach, cherry tomatoes, and sun-dried tomatoes. Cover once more for 1-2 minutes, til spinach has wilted. Stir veggie and bacon mixture to combine. Add oiled noodles and stir once more to combine. Serve immediately, with freshly grated parmesan cheese, if desired.