Roasted Butternut Squash and Bacon Pasta
- Ready In:
- 2hrs 5mins
- Ingredients:
- 11
- Serves:
-
5
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
directions
- 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° oven for 45 minutes or until tender and lightly browned.
- Remove squash from oven and increase oven temp to 450°.
- 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° for 10 minutes or until cheese melts and begins to brown.
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Reviews
-
What a fantastic recipe! Thanks so much for posting it. I doubled the recipe as I knew that my family would want it tomorrow for lunch. I did not have provolone or shallots, so I substituted a few dollops of herbed goat cheese and added to the white sauce, and substituted diced onions for shallots. This will be a "go to" recipe for the fall. Again, thanks for sharing!
Tweaks
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What a fantastic recipe! Thanks so much for posting it. I doubled the recipe as I knew that my family would want it tomorrow for lunch. I did not have provolone or shallots, so I substituted a few dollops of herbed goat cheese and added to the white sauce, and substituted diced onions for shallots. This will be a "go to" recipe for the fall. Again, thanks for sharing!