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Roasted Butternut Squash and Bacon Pasta

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“From Cooking Light. Per serving: 469 calories, 14.4 g fat, 22.1 g protein, 66.6 g carb, 6.8 g fiber, 40 mg cholesterol.”
READY IN:
2hrs 5mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, mix together 1/4 teaspoon salt, rosemary, and pepper.
  2. Lay the squash out on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
  3. Bake in a 425° oven for 45 minutes or until tender and lightly browned.
  4. Remove squash from oven and increase oven temp to 450°.
  5. Cook bacon in a large nonstick skillet over medium heat until crisp.
  6. Remove bacon from pan; discard all but 1 1/2 teaspoons drippings in skillet; crumble bacon and set aside.
  7. Increase heat to medium-high; add shallots to skillet; stir/saute for 8 minutes or until tender.
  8. Combine squash, bacon, and shallots; set aside.
  9. Prepare pasta by following the package directions; drain well.
  10. Combine flour and 1/2 teaspoon salt in a dutch oven over medium-high heat.
  11. Gradually add in milk, stirring constantly using a whisk; bring to a boil.
  12. Cook 1 minute or until slightly thick, stirring constantly.
  13. Remove pan from heat; add in provolone cheese; stir until cheese melts.
  14. Add pasta to cheese mixture; toss well to combine.
  15. Spoon pasta mixture into an 11x7 inch baking dish that has been coated with cooking spray; top with squash mixture.
  16. Sprinkle parmesan cheese evenly over the top.
  17. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

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