16ounceswhole-wheat spaghetticook according to package
1/4cupparsleyfresh, chopped
4strips turkey baconnitrate-free, cooked and chopped (optional)
Instructions
Heat the olive oil in a large skillet on medium heat. Once hot, add the red onion, garlic, and squash. Saute until the onion is soft. Stir in the vegetable broth, sage, and thyme. Bring to a simmer, cover and cook until butternut is tender. About 8 to 10 minutes.
Once tender, add the squash to a food processor and blend until smooth. Return the mixture to the skillet and whisk in the milk on low heat. Heat until simmering, stirring constantly, and remove from heat.
Add the cooked pasta and toss to coat the noodles in the sauce. Top with chopped fresh parsley and bacon (if using). Serve and enjoy!