Squash, Spinach, Roasted Garlic Pasta with Chèvre & Bacon

Instructions:

Step 1     Preheat oven to 350°, and line a baking sheet with parchment paper. Put a large pot of water on to boil.

Step 2     Spread cubed butternut squash evenly over baking sheet. Slice the top of the garlic bulb off, so that cloves are just visible. Drizzle generously with 1tbsp. olive oil, and wrap bulb tightly in foil. Place garlic bulb in the centre of the baking sheet. Drizzle 1tsp. olive oil over squash, and sprinkle with sea salt. Bake 40 minutes, until squash is heated through, and garlic is roasted. Garlic is ready when cloves are soft and spreadable. Open foil carefully, and pop each clove from the bulb using a fork.

Step 3     In a medium-skillet, sauté bacon until edges are crispy, and bacon is desired consistency (about 10-12 minutes). Remove from skillet, and allow to rest on a paper towel lined plate. Crumble bacon when cool enough to touch.

Step 4     Cook pasta according to package instructions, about 5-7 minutes, until just al dente. Strain, cover, and set aside (do not rinse).

Step 5     Rinse spinach, and steam in a covered skillet (about 3 minutes), or microwave safe bowl (about 1 minute). Spinach is ready when just wilted down. Strain any excess water from spinach, taking care when handling (it will be very hot!).

Step 6     Add squash, garlic, bacon, spinach, and reserved pasta water to the pot of pasta, stirring to evenly distribute. You may also turn the heat back on to medium-low if any ingredients have cooled, and stir pot diligently until pasta is heated through.

Step 7     Divide evenly into bowls, or pour into a family-sized serving dish. Top with plenty of chèvre, dried parsley, and serve with extra chèvre on the side. You may also serve with chilli flakes for a spicy kick!