Prep 20 mins
Cook 55 mins
From Cooking Light March 2004 issue. Cooking time is both baking times added. While baking the first time, you can, of course, be working on other steps.
- 3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon fresh ground black pepper
- 3 cups butternut squash, 1-inch cubed and peeled
- cooking spray
- 6 slices bacon, uncooked, sweet hickory-smoked
- 1 cup thinly sliced shallot
- 8 ounces uncooked mini penne
- 1⁄4 cup all-purpose flour
- 2 cups 2% low-fat milk
- 3⁄4 cup shredded sharp provolone cheese
- 1⁄3 cup grated fresh parmesan cheese
- Preheat overn to 425 degrees.
- Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425 degrees for 45 minutes or until tender and lightly browned. Increase oven temperature to 450 degrees.
- Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon, Increase heat to medium-high. Add shallots to pan; saute 8 minutes or until tender. Combine squash mixture, bacon, and shallots. Set aside.
- Cook pasta according to the package directions, omitting salt and fat. Drain well.
- Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11x7 inch baking dish, lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.