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 shallots
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 425F oven for 45 minutes or until tender and lightly browned.
Remove squash from oven and increase oven temp to 450F.
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 11×7 inch baking dish that has been coated with cooking spray; top with squash mixture.
Sprinkle parmesan cheese evenly over the top.
Bake at 450F for 10 minutes or until cheese melts and begins to brown.
Servings: 5
Time preparation: 60 min.
Time total: 125 min.