I had a nice squash and decided I wanted to combine it with pasta. So, after digging, I found bacon (good with just about anything!). And I had greens. I decided that would be great all together!
I'm doing this the easy way. I don't cube raw butternut. Too difficult! I roast it, then cube it.
Cut it in half. Scoop out seeds. Put several pats of butter in the scooped out part. I also buttered the neck of the squash.
I wanted to use half for dinner. And to save the other half for lunch tomorrow. So for the savory side to go with pasta, I added salt and pepper. For the leftovers, I sprinkled on brown sugar.
Roast at 400 degrees until done. It took about 45 minutes for this large squash.
While it's roasting--
Wait, what's that on the counter?? How did that get there (she asks while chewing sweet baked goodness)?
Okay, back to the healthy squash. :) While it's roasting, get the pasta noodles boiling.
Also, cook the bacon.
** Tip: Chop raw bacon with kitchen scissors. It's much easier to cook. This was the first time I've tried bacon that's nitrate/nitrite free. It looked more like ham but cooked up DELISH, just like regular bacon. And I think it tasted even better!
When it was browned, I was going to drain it, but realized this type bacon made less grease. Since I needed some oil anyway to cook my greens, I left the bacon in the pan and tossed in some chopped garlic. Then added the greens.
I used the Power Greens (a mix of baby spinach, kale and swiss chard).
I sautéed until greens wilted.
When the squash is fork tender, remove from oven and let cool a bit. Then sliced criss-cross patterns through one half.
Once it's all sliced, you can scoop the cubes out. Add to the greens and bacon.
Serve on top of pasta. I also topped with fresh parmesan. This was so good! And nice and colorful.
Enjoy for a nice fall meal!