1. Preheat

   Preheat the oven to 425F. Line two sheet pans with foil.

   Connect Oven
2. Roast Butternut Squash

   Toss squash with olive oil. Season with salt & sage. Bake for 25 minutes.

   • 1/2 , diced Butternut Squash
   • 1 Tbsp Olive Oil
   • 1/2 tsp Kosher Salt
   • 1/4 bunch , hand torn Fresh Sage Leaves
3. Boil Spaghetti

   Bring a large pot of water to a boil; add salt. Cook spaghetti until al dente, firm to bite but not soft.

   • 1/2 lb Spaghetti
   • Water
   • 1 tsp Kosher Salt
4. Bake Bacon

   Arrange bacon slices on sheet tray. Bake for 15 minutes until bacon is golden brown & crispy. Roughly chop.

   • 5 slices , sliced Raw Bacon Slice
5. Simmer Sauce

   Prepare ingredients. Set a pan over medium low heat. Add oil, garlic, red pepper, & thyme; simmer for 3 - 4 minutes.

   • 1/2 cup Olive Oil
   • 1/2 bunch Garden Fresh Thyme
   • 1 tsp Crushed Red Peppers
   • 3 , sliced Garlic Cloves
   • 1/4 bunch , chopped Italian Parsley
6. Season Sauce

   Remove chili garlic oil from heat. Discard thyme. Add remaining ingredients.

   • 1/2 tsp Kosher Salt
   • 1 , juiced + zested Lemon
   • 1/4 bunch , chopped Italian Parsley
7. Serve and Enjoy!

   Pair with your favorite music!

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	Amount per serving	Daily value percentage
Calories	680 kcal
Total Fat	30 g	38%
Total Saturated Fat	4.5 g	23%
Unsaturated Fat	26 g
Low Cholesterol	0 mg	0%
Sodium	1330 mg	60%
Total Carbohydrate	60 g	22%
Fiber Total Dietary	6 g	21%
Sugars Total	5 g
Good Source: Protein	13 g	27%
Good Source: Vitamin C	42 mg	45%
Calcium Ca	120 mg	10%

Load More

	Amount per serving	Daily value percentage
Iron Fe	4.5 mg	25%
Potassium K	790 mg	15%
Vitamin E	6.5 mg	45%
B-Vitamins
Thiamin	0.6 mg	50%
Riboflavin	0.3 mg	20%
Niacin	5.5 mg	35%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.4 mg	20%
Folate (B9)	56 µg	15%
Vitamin B-12	0.2 µg	6%

By Innit Culinary Team