30 Minute Creamy Butternut Squash Carbonara

• 12 oz. Barilla Veggie Spaghetti (or pasta of choice)
• 20 oz. frozen butternut squash cubes
• ¼ C nutritional yeast
• ½ tsp garlic powder
• ½ tsp red chili flakes
• 2 large eggs
• 1 C freshly grated parmesan (not pre-shredded)
• 1 C reserved pasta water
• 2 lbs. Brussels sprouts, peeled and halved
• 6 strips turkey bacon
• 4 sprigs fresh thyme

1. Preheat the oven to 425°F and spray a baking sheet with cooking spray. Spread the Brussels sprouts in an even layer, lay the bacon over the sprouts, and spray everything with cooking spray. Season with salt to taste and roast for 15-20 minutes until the Brussels sprouts and bacon are crispy. Chop the bacon.
2. Meanwhile, steam the butternut squash in the microwave according to package instructions. Add to a blender with the nutritional yeast, garlic powder, thyme, and red chili flakes. Set aside.
3. In a very large mixing bowl, whisk together the cheese and eggs vigorously (at least 1 minute). Set aside.
4. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. When the pasta is finished, reserve 1 cup pasta water* and drain the pasta. DO NOT RINSE THE PASTA. Immediately add the pasta to the mixing bowl and toss constantly for 4-5 minutes. Gradually add in 3/4 cup of the reserved pasta water as you toss to thin the sauce and avoid scrambling the eggs.
5. Add the remaining 1/4 cup pasta water to the blender and blend until smooth. Pour the butternut squash puree over the pasta carbonara and toss to combine. Season generously with fresh cracked black pepper.
6. To serve, divide the pasta into 6 servings and top with the Brussels sprouts and bacon.

*This is how much I needed, but I would reserve another 1/2 cup (1 1/2 cups total) in case you need more to blend the squash or toss the sauce.

Nutrition facts are a calculated estimate of 1/6 of the prepared pasta, Brussels sprouts, and bacon.