Butternut Squash Spaghetti

This post is sponsored by Mueller’s® Pasta. The opinions and text are all mine.

This seasonal pasta dish is a quick and flavorful recipe that utilizes fresh fall ingredients for a delicious
weeknight dinner the whole family will enjoy.

If you love classic spaghetti, then you will love this light and cozy Butternut Squash Spaghetti as we
welcome crisp autumn weather and fun fall activities. It’s savory, comforting, quick, easy and SO
delicious.

We have proudly partnered with Mueller’s® Pasta to share this new recipe that goes from your stovetop
to table in just 30 minutes!

Here at Brunch With The Brittains we love working with brands that we genuinely love and use in our
own home. We have been using Mueller’s Pasta products in our kitchen for years. We love that their
pasta is made with real ingredients without any preservatives or added fillers. It is comforting to know
that any time we cook with Mueller’s, we will be getting consistent taste and quality pasta.

Mueller’s knows that simple ingredients matter which is why their pasta is made with high-quality
durum wheat and filtered water. That’s all – nothing more! It’s been that way for over 100 years and
one of the many reasons why we love using their products.

We also love how versatile Mueller’s Pasta is. We can create so many different dishes for our dinner
rotations and never get tired of it! Their Spaghetti and Elbow Macaroni are our go-to’s.

This Butternut Squash Spaghetti is packed full of fresh fall ingredients, making it the perfect dinner for
your family this fall. We love to incorporate seasonal ingredients as often as we can. Whether it be from
the farmers market or our local Kroger, there’s always fresh produce or herbs to inspire us to make
something new.

In-season fall ingredients in this recipe include:
● Tender Butternut Squash
● Caramelized Onions
● Fresh Parsley
● Fresh Garlic

To offer even more texture and flavor, this recipe includes crispy, crumbled bacon which pairs well with
the seasonal ingredients.

For the butternut squash, you can use fresh and cut into cubes on your own or use frozen squash. Either
will work in this dish. I love using it in the fall and winter as a low-calorie addition to meals. Bonus – it’s
packed with tons of great nutrients.

One of my favorite ways to lighten up pasta dishes is by using an olive oil-based sauce. We love alfredo
and a good tomato sauce as much as the next pasta lover, but to mix things up you can add all types of
seasonings with olive oil to flavor your meals.

Mueller’s Spaghetti + fresh fall ingredients + bacon, all tossed in a garlicky olive oil sauce.. that’s a
winning combination that your family will enjoy all season long. Don’t forget to top with fresh parsley
and parmesan! It’s a delicious, yet simple meal that will be ready in just 30 minutes, start to finish.

In the amount of time it takes you to preheat your oven and bake the bacon, you can boil the water for
the spaghetti, cook the spaghetti, cook the onion and squash mixture, and prepare the olive oil sauce.

Now you can spend more time with your family this season instead of spending hours in the kitchen!
This recipe was created with easy to find ingredients at Kroger, so grocery shopping for this dish will be a
breeze.

Kroger is currently offering a special promotion for Mueller’s Pasta products, so you can grab a package
of spaghetti to make this Butternut Squash Spaghetti and stock up on more for your other favorite pasta
dishes.

I hope you and your family enjoy this dish as much and my family does!

Print

Yum

Butternut Squash Spaghetti

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 8 strips bacon
• 1 16 oz package Mueller’s Spaghetti
• 1 tbsp butter
• 1 medium yellow onion, diced
• 14 oz butternut squash, cubed (frozen or fresh)
• 1 tbsp minced garlic
• ¼ cup extra virgin olive oil
• 1 ½ tsp basil seasoning
• 1 ½ tsp garlic powder
• Pinch of salt
• Pinch of black pepper
• 2 tbsp fresh Italian parsley, chopped
• Optional – shredded or grated parmesan cheese for topping

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place bacon strips on baking sheet, then bake 18-20 or until crispy.
2. While bacon is in the oven, boil water in large pot and cook spaghetti according to package instructions. Stir occasionally.
3. In a medium pan, melt butter over medium heat. Add onions and cook until slightly translucent and starting to caramelize (about 5 minutes) Stir in garlic, then add butternut squash. Cook until squash is tender and cooked through, about 4-5 more minutes. Set aside.
4. In a small mixing bowl, add olive oil, basil, garlic powder, salt and pepper. Mix until well combined, then set aside.
5. Drain spaghetti and return to pot. Stir in squash mixture, then mix in olive oil sauce until well combined. Crumble cooked bacon into small pieces, then lightly stir into pasta. Sprinkle with parsley.
6. Top with parmesan and serve warm.

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