Roasted Butternut Squash and Bacon Pasta

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READY IN: 2hrs 5mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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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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