A couple of years ago my mom had the brilliant idea that I should cook dinner for her instead of trying to find a birthday gift for her. Most years involve quite a bit of "What do you want me to make?" - "I don't know, what do you feel like making?" conversations. This year she surprised me by immediately suggesting this dish. She thinks it's from Better Homes and Gardens. The original recipe calls for walnuts, which I omitted because they're not really my thing. I served the green onions on the side so that everyone could dole out what they wanted. I'll skip them altogether next time. They didn't add a whole lot to the dish.
Pasta with Roasted Butternut Squash
1 box pasta
1 large butternut squash
1 bulb garlic separated into cloves and peeled
1/4 cup butter
4 slices bacon, crumbled
1/4 tsp ground nutmeg
shredded Romano cheese
sliced green onion
Olive oil
Salt and pepper
Cook pasta. Peel squash and chop into 1 inch pieces. Coat squash and garlic with garlic, salt, and pepper. Cook at 425 until squash is fork tender. In a small pan over medium heat, cook butter until lightly browned, stirring frequently. Toss squash, bacon, and nutmeg in serving bowl with 1/3 of the butter. Add pasta to serving bowl and toss with remainder of butter and cheese.
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