Bacon and Butternut Pasta was okay, but I mainly made it because it used up the rest of my butternut squash. I paired it with a spinach salad with a simple homemade dressing: 1 1/2 tablespoons lemon juice, 1 tablespoon olive oil, 1 1/2 teaspoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with fresh spinach. Top with 1 cored and thinly sliced apple.
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