I hear all this talk on the news about Fall, which I have yet to see a sign of it here is SW Florida! I have many friends from up North, who are bragging about the temperatures in their home towns on Facebook! The weather here in South Florida has remained in the mid to high 90’s, with the heat index much higher! I must admit I am somewhat jealous and more than ready to welcome the cooler temps! Even with the warm weather, chances are if you are out and about shopping you will see pumpkins, cornucopia’s, gourds, scarecrows & endless other signs of Autumn. So, I am jumping on the wagon, because I LOVE all of the flavours of Fall! Pumpkin and butternut squash are by far my two favorites, so expect to see many recipes that include these fabulous ingredients!
I put this dish together with what I had on hand. I was quite surprised with the outcome, to say the least! It was seriously delicious!!
Ingredients & Directions:
2 medium size butternut squash ( scoop out the seeds and stringy center,peel and dice into 1″ cubes)
1 sweet onion (diced)
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon sea salt
1 teaspoon black pepper
1/4 teaspoon ground sage
1/8 teaspoon ground cinnamon
Toss above ingredients and bake @ 350 degrees for 20-25 minutes, or until tender.
Meanwhile boil 16 oz. bowtie (or pasta of your choice) & drain.
In a large bowl, mix pasta, squash mixture, 3 Tablespoons Extra Virgin Olive Oil, 1/4 to 1/2 cup parmasean cheese, 1/2 cup bacon bits or pieces, 1 Tablespoon dried parsley, salt & pepper to taste.