Kickoff to Recipe Week Fall 2017


  • 4 Slices GODSHALL'S Turkey Bacon (Browned and Diced)
  • 1 Butternut Squash ( peeled, seeded and cubed)
  • 1 Tablespoon Vegetable Oil
  • 12 oz Pasta
  • Baby Arugula
  • 1/3 Cup Pine Nuts (Toasted)
  • Salt (Optional)
  • Pepper (Optional)
  • Raspberry Vinaigrette (Optional)


  1. Preheat oven to 425 Degrees F.
  2. Coat a baking sheet with cooking spray.
  3. Cook Godshall's Turkey Bacon to package instructions. Dice.
  4. Combine the butternut squash and oil. Toss in a mixing bowl until the butternut squash is evenly coated.
  5. Spread the butternut squash on the baking sheet in an even layer. Bake for approx. 20-25 minutes. Flip have way through. Remove and set aside.
  6. While the squash is cooking, cook the pasta to package instructions.
  7. Drain the water and return the pasta to the stockpot.
  8. Add in the arugula, pine nuts, cooked GODSHALL'S Turkey Bacon and roasted butternut squash. Toss until combined.
  9. Garnished with salt, pepper and top with a raspberry vinaigrette if desired.
  10. Serve immediately and ENJOY!
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