Butternut squash spaghetti, corn

On 4th of July weekend, Wesley and Eric Teng came to visit the Lincoln Park apartment where we cooked dinner. We made a butternut squash with whole wheat spaghetti. Ingredients used:

• Barilla whole wheat spaghetti
• Butternut squash (entire squash)
• Parmesan cheese
• Lime juice
• Bacon
• Thyme

It actually took a lot longer to make this than expected... mostly b/c roasting the butternut squash took so long. It's practically impossible to peel (the skin is very thick), so roasting with the skin on takes a lot longer (around 40 min-1 hour). I would say save yourself the potential to cut yourself, and just cut up into pieces (with the skin) and roast it. It's much easier to remove the skin after it's cooked.
The bacon was supposed to be chorizo, but we couldn't find any at Trader Joe's. I don't really like dealing with bacon... all that fat just sizzles everywhere.
The lime juice and parmesan was actually enough seasoning with the squash and bacon. We just added the squash and bacon, some lime juice, parmesan cheese, and thyme on top. Very tasty, but probably better if it took shorter and was served all warm... I think this recipe would work much better with individual noodles, like penne, than spaghetti. Anyway, this was all enjoyed with a baguette + s&p + evoo, corn, and white peaches. :) Yay 4th of July dinner!

Still have yet to cook Korean bibimbap, curry chicken, burritos, corn & beef, pork broth, udon, and banana cupcakes with chocolate/peanut butter frosting. Huzzah!