Roasted Butternut Squash And Bacon Pasta - cooking recipe

Ingredients
    3/4 teaspoon salt, divided
    1/2 teaspoon dried rosemary
    1/4 teaspoon fresh ground black pepper
    3 cups cubed peeled butternut squash (1-inch cubes)
    6 slices bacon (sweet smoked hickory)
    1 cup thinly sliced shallot
    8 ounces uncooked mini penne
    1/4 cup all-purpose flour
    1 cup 2% low-fat milk
    3/4 cup shredded sharp provolone cheese
    1/3 cup grated fresh parmesan cheese
Preparation
    In a small bowl, mix together 1/4 teaspoon salt, rosemary, and pepper.
    Lay the squash out on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
    Bake in a 425\u00b0 oven for 45 minutes or until tender and lightly browned.
    Remove squash from oven and increase oven temp to 450\u00b0.
    Cook bacon in a large nonstick skillet over medium heat until crisp.
    Remove bacon from pan; discard all but 1 1/2 teaspoons drippings in skillet; crumble bacon and set aside.
    Increase heat to medium-high; add shallots to skillet; stir/saute for 8 minutes or until tender.
    Combine squash, bacon, and shallots; set aside.
    Prepare pasta by following the package directions; drain well.
    Combine flour and 1/2 teaspoon salt in a dutch oven over medium-high heat.
    Gradually add in milk, stirring constantly using a whisk; bring to a boil.
    Cook 1 minute or until slightly thick, stirring constantly.
    Remove pan from heat; add in provolone cheese; stir until cheese melts.
    Add pasta to cheese mixture; toss well to combine.
    Spoon pasta mixture into an 11x7 inch baking dish that has been coated with cooking spray; top with squash mixture.
    Sprinkle parmesan cheese evenly over the top.
    Bake at 450\u00b0 for 10 minutes or until cheese melts and begins to brown.

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