Butternut Squash Pasta With Brussels Sprouts & Bacon

Preheat the oven to 400°F (200°C).

Using a sharp Chef's Knife, trim the ends off the squash, then cut it in half widthwise (between the top and bottom sections). Save the bulbous end for another recipe. Peel the narrow neck section and cut it in half lengthwise.

Spiralize with the fettuccine blade of the Veggie Spiralizer. Trim the noodles with Kitchen Shears and transfer them to the Half Sheet Pan. Use the Kitchen Spritzer to spray the noodles with oil, then season with salt and pepper. Bake for 14–16 minutes, or until softened.

Dice the bacon into small pieces. Cook the bacon over medium heat in the 12" (30-cm) Stainless Steel Nonstick Skillet for 8–10 minutes or until crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate, leaving the grease in the pan. (You do not want to remove the grease.)

Meanwhile, trim the ends off the Brussels sprouts and slice using the Simple Slicer on the #3 setting.

Add the Brussels sprouts and sage grated with the Herb Mill to the skillet. Sear for 3–4 minutes, turning and stirring occasionally.

Remove the squash from the oven. Add the squash, bacon, and broth to the skillet. Stir to combine and heat for 1–2 minutes, tossing with Large Chef’s Tongs.