Roasted Butternut Squash and Bacon Pasta

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: 2 hrs 5 mins
• 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

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.