Butternut Squash Pasta

1 2-lb butternut squash, peeled and cut into 1-inch pieces

1 garlic bulb, separated in cloves and peeled (halve large cloves)

3 Tbsp. olive oil

1 14-to 16-oz. pkg pasta

1/4 c. butter

3 slices bacon, crisp-cooked and crumbled

1/2 c. walnuts, chopped and toasted

1/4 tsp. ground nutmeg

1/3 c. shredded pecorino or parmesan cheese

sliced green onions (opt.)

Directions:

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