- 5 cups (2 pounds) butternut squash, peeled and cubed
- 3 cloves unpeeled garlic
- 2 tablespoons plus 1 teaspoon olive oil
- 6 thick slices cut into 1/2-inch cubes bacon
- 1 onion, chopped
- 1 tablespoon Winter Spice Seasoning
- Salt and pepper, to taste
- 1 (12 ounce) bag pappardelle, or pasta of choice
- 4 to 6 sage leaves, for serving
- Fresh Parmesan, grated
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Spread cubed butternut squash out on baking sheet. Drizzle with 2 tbsp olive oil and season with salt. Drizzle garlic cloves with 1 tsp oil and wrap in aluminum foil. Place on corner of baking sheet. Roast 40-45 minutes or until squash is tender. Remove from oven and cool slightly.
Meanwhile bring a large pot of water to a boil and cook pasta to al dente according to package. Reserve 2 cups pasta water.
Heat a skillet over medium heat. Cook bacon until crispy. Transfer to a paper towel lined plate and set aside.
Add chopped onion to skillet with bacon grease and sauté until soft and translucent. Remove from heat.
Transfer roasted butternut squash and cooked onion to a blender. Squeeze roasted garlic out of it paper and add to veggies. Add 2 cups pasta water, Winter Spice Seasoning, salt, and pepper. Puree until smooth.
Serve over cooked pasta. Top with bacon, sage, and grated parmesan.
Note: To make vegan/vegetarian, omit bacon and cook onion in 1 tbsp olive oil.